Ingredients
Scale
- 1 (5-6 lb) bone-in leg of lamb
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 lb baby potatoes, halved
- 2 carrots, chopped
- 1 onion, quartered
- 1 cup beef or lamb stock
Instructions
- Preheat oven to 350°F (175°C). Pat lamb dry and rub with herb paste (garlic, rosemary, thyme, mustard, olive oil, salt, and pepper).
- Arrange vegetables in roasting pan, drizzle with oil, and place lamb on top.
- Pour stock into pan and roast for 1.5-2 hours until internal temperature reaches 135°F (medium-rare) or 145°F (medium). Baste occasionally.
- Rest lamb for 15-20 minutes before carving against the grain. Serve with roasted vegetables and pan juices.
Notes
- Bring lamb to room temperature before roasting for even cooking.
- Use a meat thermometer to avoid overcooking.
- Let lamb rest before carving to retain juiciness.
- For extra crispiness, broil for the last 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 1 slice (6 oz)
- Calories: 380 Kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg