Ingredients and Weight:
- 1 leg of lamb, bone-in (about 5-6 pounds)
- 1 cup chopped fresh rosemary
- 1/2 cup chopped fresh thyme
- 1/2 cup chopped fresh oregano
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 1 tablespoon minced garlic
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- In a large bowl, combine the rosemary, thyme, oregano, olive oil, Dijon mustard, garlic, salt, and pepper. Mix well.
- Rub the herb mixture all over the leg of lamb and place it in a roasting pan.
- Roast for 15 minutes, then reduce the heat to 350 degrees Fahrenheit (175 degrees Celsius).
- Continue roasting for an additional 1 1/2-2 1/2 hours, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare or 160 degrees Fahrenheit (71 degrees Celsius) for medium.
- Let the lamb rest for 15 minutes before carving and serving.
Nutritional Information:
- Calories: 500-600 per serving (without sides)
- Protein: 30-40 grams per serving
- Fat: 30-40 grams per serving
- Carbohydrates: 0-5 grams per serving
Dish Characteristics:
- Tender and juicy lamb with a flavorful herb crust
- Perfect for Easter or any special occasion
- Can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a spring salad
User Comments:
- "This is the best lamb I've ever had! The herbs and mustard give it so much flavor."
- "I made this for my Easter dinner and everyone loved it. It was so easy to make and turned out perfectly."
- "The lamb was moist and delicious, and the herb crust was to die for."
Special Precautions and Tips:
- If you don't have fresh herbs, you can use dried herbs instead. Just use about 1/3 of the amount.
- If you want a more flavorful crust, you can marinate the lamb in the herb mixture overnight before roasting.
- Let the lamb rest before carving to allow the juices to redistribute.
