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Herb crusted leg of New Zealand grass fed lamb on a plate with potatoes.

Herb Crusted Leg of New Zealand Grass-fed Lamb

Teri & Jenny
Herb Crusted Leg of Lamb is the perfect recipe for a dinner party. The presentation is impressive, and it's delicious and easy to make!
5 from 8 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course dinner
Servings 8
Calories 245 kcal


  • 5 pounds bone-in leg of New Zealand grass-fed lamb 5-6 pound leg will work
  • ¼ cup Dijon Mustard
  • 3 cloves garlic
  • 1 bunch parsley minced
  • 4 tbsp rosemary minced
  • 4 tbsp thyme minced
  • salt and pepper to taste


  • edible flowers optional


  • Preheat oven to 350˚F.
  • Remove meat from last 6 inches of bone (optional), for a nicer presentation.
  • Score lamb leg with a sharp knife. Generously season lamb leg with salt and pepper.
  • In a small bowl stir together mustard and garlic. Brush mixture over lamb leg.
  • In another mixing bowl toss together parsley, rosemary and thyme. Press mixture over mustard covered lamb leg.
  • Transfer leg of lamb, fat side up, onto a roasting pan and roast in oven for about 1 1/2 hours, for medium doneness (thermometer should read roughly 135˚F).
  • Remove lamb from oven and cover loosely with foil. Allow lamb to rest, 10 to 15 minutes before slicing and serving.


Calories: 245kcalCarbohydrates: 3gProtein: 38gFat: 9gSaturated Fat: 3gCholesterol: 114mgSodium: 204mgPotassium: 602mgFiber: 1gSugar: 1gVitamin A: 798IUVitamin C: 16mgCalcium: 54mgIron: 5mg
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