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Perfect Herb-Crusted Leg of Lamb Recipe with Easy Mint Chimichurri Sauce

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A tender and juicy herb-crusted leg of lamb paired with a fresh, zesty mint chimichurri sauce, perfect for special occasions or a satisfying weekend dinner.

Ingredients

Scale
  • 1 leg of lamb (around 4–5 lbs / 1.8–2.3 kg), bone-in, trimmed
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
  • 2 tbsp fresh thyme leaves (or 1 tbsp dried)
  • 1 tbsp fresh oregano, chopped (optional)
  • 1/4 cup olive oil (extra virgin recommended)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • Zest of 1 lemon
  • 1 cup fresh mint leaves, packed, washed and roughly chopped
  • 1/2 cup fresh parsley leaves, packed
  • 3 cloves garlic
  • 1 small shallot, roughly chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 tbsp fresh lemon juice

Instructions

  1. Pat the leg of lamb dry with paper towels. Trim excess fat but leave a thin layer for flavor. Score the fat in a crisscross pattern.
  2. In a bowl, combine minced garlic, chopped rosemary, thyme, oregano, lemon zest, salt, pepper, and olive oil. Stir into a thick paste.
  3. Rub the herb paste all over the lamb, pressing it into the scored fat to cover every inch.
  4. Preheat oven to 400°F (200°C). Place lamb on rack in roasting pan. Roast for 15 minutes at 400°F to brown crust.
  5. Reduce oven temperature to 350°F (175°C). Continue roasting for 45-60 minutes depending on desired doneness (130°F/54°C for medium-rare, 140°F/60°C for medium). Baste every 20 minutes with pan juices.
  6. Remove lamb from oven and tent loosely with foil. Rest for 15-20 minutes to redistribute juices.
  7. While lamb rests, combine mint, parsley, garlic, shallot, red wine vinegar, lemon juice, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until finely chopped but slightly textured. Adjust seasoning.
  8. Slice lamb against the grain into thick slices. Spoon mint chimichurri over the top or serve on the side. Pour pan juices over slices for extra flavor.

Notes

Bring lamb to room temperature before roasting for even cooking. Use a meat thermometer for perfect doneness. Tent with foil if crust browns too quickly. Fresh herbs are best for chimichurri; avoid frozen. Rest lamb before slicing to retain juices. Adjust herbs to taste or try variations like adding Dijon mustard or gluten-free breadcrumbs.

Nutrition

Keywords: leg of lamb, herb crust, mint chimichurri, roast lamb, easy lamb recipe, special occasion, holiday dinner, paleo, gluten-free

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