Herb Crusted Leg of New Zealand Grass-fed Lamb
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!
Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
- 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
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: 245kcal | Carbohydrates: 3g | Protein: 38g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 114mg | Sodium: 204mg | Potassium: 602mg | Fiber: 1g | Sugar: 1g | Vitamin A: 798IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 5mg