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Perfect Garlic Herb Roasted Leg of Lamb Recipe with Easy Mint Chimichurri Sauce

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A straightforward garlic herb roasted leg of lamb topped with a bright, fresh mint chimichurri sauce. This recipe is approachable, flavorful, and perfect for special occasions or a cozy weekend dinner.

Ingredients

Scale
  • 4 to 5 pounds bone-in leg of lamb, trimmed of excess fat but some fat left for juiciness
  • 6 large garlic cloves, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1/4 cup (60 ml) olive oil, good quality
  • Zest of one lemon
  • Kosher salt and freshly cracked black pepper to taste
  • For the Mint Chimichurri:
  • 1 cup packed fresh mint leaves, finely chopped
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 3 garlic cloves, minced
  • 1 small shallot, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Pat the leg of lamb dry with paper towels. Use a sharp knife to make small slits all over the meat.
  2. In a bowl, mix minced garlic, chopped rosemary, thyme, parsley, lemon zest, salt, pepper, and olive oil to create the herb rub.
  3. Rub the herb mixture all over the lamb, including inside the slits. Let the lamb sit at room temperature for 30 minutes if possible.
  4. Preheat the oven to 375°F (190°C).
  5. Place the lamb on a roasting rack in a roasting pan. Roast for about 1 hour 30 minutes to 1 hour 45 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Check temperature after 1 hour to avoid overcooking.
  6. While the lamb roasts, prepare the mint chimichurri by finely chopping or pulsing mint, parsley, garlic, and shallot. Mix with red wine vinegar, olive oil, salt, pepper, and red pepper flakes if using. Let sit to meld flavors.
  7. Remove the lamb from the oven and tent loosely with foil. Rest for 15-20 minutes to allow juices to redistribute.
  8. Carve the lamb against the grain and serve with generous spoonfuls of mint chimichurri.
  9. Optional: For a crispy crust, broil the lamb for 5 minutes at the end, watching carefully to avoid burning.

Notes

[‘Bring lamb to room temperature before roasting for even cooking.’, ‘Pat meat dry to help herb rub stick and create a better crust.’, ‘Make shallow slits in the meat to allow flavors to penetrate.’, ‘Use a meat thermometer to ensure perfect doneness.’, ‘Rest the lamb for at least 15 minutes before carving to keep it juicy.’, ‘Make mint chimichurri at least 20 minutes ahead to let flavors meld but not too far in advance to preserve herb brightness.’, ‘Optional broil for 5 minutes at the end for a crispy crust, watch carefully to avoid burning.’]

Nutrition

Keywords: leg of lamb, roasted lamb, garlic herb rub, mint chimichurri, easy lamb recipe, holiday dinner, special occasion, gluten-free, paleo

Find it online: https://junomeals.com/perfect-garlic-herb-roasted-leg-of-lamb-recipe-with-easy-mint-chimichurri-sauce/