Herbed Roast Leg of Lamb with Roast Onions

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Servings: 8 Difficulty: Intermediate
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Mediterranean-style savory and satisfying main that brings home-style flavor to your table
Herbed Roast Leg of Lamb With Roast Onions & recipe image
Herbed Roast Leg of Lamb With Roast Onions & recipe image
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Herbed Roast Leg of Lamb with Roast Onions

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 68.4

Description

This rustic roast features a tender leg of lamb basted in a robust Dijon mustard and fresh herb crust. The meat is slow-roasted alongside sweet onions, earthy potatoes, and crisp carrots, allowing the vegetables to absorb the rich, savory juices. It delivers a deeply aromatic, well-seasoned taste with a perfect balance of herbal notes and savory umami. Ideal for weekend family dinners or holiday gatherings, this dish is hearty enough to satisfy the whole table. The combination of rosemary, thyme, and garlic creates a classic flavor profile that pairs beautifully with the caramelized vegetables. Simple to prepare with ingredients you likely already have on hand, this is a comforting recipe you will return to again and again.

Ingredients

Directions

  1. Preheat the oven to 400F (200C).
  2. In a small bowl, whisk together the Dijon mustard, chopped garlic, fresh rosemary, fresh thyme, soy sauce, white wine, and olive oil to create a smooth marinade.
  3. Pat the leg of lamb dry with paper towels and place it in a large roasting pan.
  4. Rub the mustard-herb mixture all over the lamb, ensuring it is evenly coated.
  5. Peel and halve the onions, peel and quarter the potatoes, and peel and cut the carrots into large chunks.
  6. Arrange the vegetables around the lamb in the roasting pan.
  7. Roast in the preheated oven for 20 minutes to brown the exterior.
  8. Reduce the oven temperature to 325F (165C) and continue roasting for approximately 2 hours, or until the internal temperature reaches 135F (57C) for medium-rare.
  9. Remove the lamb from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 15 minutes before carving.
  10. Serve the sliced lamb alongside the roasted vegetables and pan juices.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 68.4kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 172.2mg8%
Total Carbohydrate 12.4g5%
Dietary Fiber 1.7g7%
Sugars 0.8g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Variations: For a richer flavor, add a cup of beef broth to the roasting pan before covering with foil for the first hour of cooking.

Tip: Use a meat thermometer to ensure perfect doneness. Remove the lamb from the oven when it is 5-10 degrees below your desired final temperature, as it will continue to cook while resting.

Ingredient Substitution: If fresh herbs are unavailable, use 1 teaspoon of dried rosemary and 1/2 teaspoon of dried thyme, added at the beginning of the rub.

Keywords: lamb, roast, leg of lamb, mediterranean, rosemary, thyme, dijon mustard, roasted vegetables, garlic, potatoes, carrots, onions, herb crust, dinner, family meal, comfort food, slow roast, garlic cloves, olive oil, white wine, soy sauce
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