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Perfect Herb-Crusted Leg of Lamb Recipe Easy Step-by-Step with Mint Jelly

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This herb-crusted leg of lamb recipe features a flavorful crust of rosemary, thyme, garlic, and Dijon mustard, paired perfectly with mint jelly. It’s easy to prepare, tender, juicy, and ideal for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 4 to 5 pounds leg of lamb, bone-in or boneless
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh parsley, finely chopped (optional)
  • 4 cloves garlic, minced
  • 2 tbsp Dijon mustard
  • 3 tbsp extra virgin olive oil
  • 1 cup breadcrumbs (120 g), fresh or panko (can substitute with almond flour for gluten-free)
  • Salt to taste (about 1 tsp kosher salt recommended)
  • Black pepper to taste (about ½ tsp)
  • ½ cup mint jelly (160 g) for serving
  • 1 tsp lemon zest (optional)

Instructions

  1. Pat the leg of lamb dry with paper towels. Trim excess fat but leave a thin layer for moisture. Score the fat in a diamond pattern if desired.
  2. In a mixing bowl, combine rosemary, thyme, parsley (if using), minced garlic, lemon zest, breadcrumbs, salt, and pepper. Stir in olive oil and Dijon mustard until crumbly but holds together when pressed.
  3. Using a basting brush, spread a thin layer of Dijon mustard all over the lamb.
  4. Press the herb mixture firmly onto all sides of the lamb, especially the top and exposed fat.
  5. Preheat oven to 375°F (190°C).
  6. Place the lamb on a roasting rack in a roasting pan. Insert a meat thermometer into the thickest part, avoiding the bone.
  7. Roast the lamb for about 20 minutes per pound, until internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium (approximately 1 hour 20 minutes to 1 hour 40 minutes).
  8. If the crust browns too quickly, tent loosely with foil.
  9. Remove the lamb from the oven and tent with foil. Let rest for 15-20 minutes to lock in juices.
  10. Slice the lamb against the grain and serve with a generous spoonful of mint jelly on the side.

Notes

Bring lamb to room temperature an hour before cooking for even roasting. Use a meat thermometer to avoid overcooking. Prepare herb crust mixture a day ahead for convenience. Tent with foil if crust browns too fast. Rest lamb before slicing to keep it juicy. Substitute almond flour for breadcrumbs for gluten-free option. Mint jelly can be replaced with red currant jelly or rosemary-garlic pan sauce.

Nutrition

Keywords: leg of lamb, herb crust, mint jelly, rosemary, thyme, garlic, Dijon mustard, easy roast, gluten-free option

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