📝 About This Recipe
This iconic French classic features a succulent leg of lamb, traditionally roasted to highlight its natural tenderness and depth of flavor. Infused with the aromatic trio of garlic, rosemary, and thyme, the meat develops a savory, golden-brown crust while remaining exquisitely juicy inside. It is the ultimate centerpiece for a festive gathering, offering a sophisticated taste of the French countryside in every bite.
🥗 Ingredients
The Lamb
- 5-6 pounds Bone-in leg of lamb (trimmed of excess fat, at room temperature)
- 8 pieces Garlic cloves (peeled and sliced into thin slivers)
- 4 sprigs Fresh rosemary (leaves stripped and roughly chopped)
The Herb Rub
- 1/4 cups Extra virgin olive oil
- 2 tablespoons Dijon mustard (smooth style)
- 2 tablespoons Kosher salt (use high quality sea salt if preferred)
- 1 tablespoon Black pepper (freshly cracked)
- 1 teaspoon Dried thyme
The Roasting Bed
- 2 large Yellow onions (peeled and quartered)
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 1/2 cups Dry white wine (such as Sauvignon Blanc)
- 1 cup Beef or Lamb stock (low sodium)
👨🍳 Instructions
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1
Remove the leg of lamb from the refrigerator at least 1 hour before cooking to ensure it reaches room temperature for even roasting.
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2
Preheat your oven to 425°F (220°C). This high initial heat will help sear the exterior of the meat.
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3
Using a sharp paring knife, make about 15-20 small, deep incisions (about 1 inch deep) all over the surface of the lamb.
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4
Insert a sliver of garlic and a small pinch of chopped rosemary into each incision, pushing them deep into the meat.
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5
In a small bowl, whisk together the olive oil, Dijon mustard, kosher salt, black pepper, and dried thyme to create a thick paste.
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6
Generously rub the herb paste over the entire surface of the lamb, ensuring every inch is coated.
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7
In a large roasting pan, scatter the quartered onions and carrot chunks to create a natural rack for the meat.
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8
Place the lamb on top of the vegetables and roast in the preheated oven for 20 minutes to develop a crust.
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9
Reduce the oven temperature to 325°F (165°C). Pour the white wine and stock into the bottom of the pan (avoiding the meat) to keep the environment moist.
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10
Continue roasting for approximately 15 minutes per pound. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
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11
Once the desired temperature is reached, transfer the lamb to a carving board and tent loosely with foil. Let it rest for at least 20 minutes.
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12
While the meat rests, strain the pan juices into a saucepan, skim off the fat, and simmer until slightly thickened to create a natural jus. Slice the lamb against the grain and serve.
💡 Chef's Tips
Always use a meat thermometer rather than relying solely on time, as every leg of lamb varies in thickness. Don't skip the resting period; it allows the muscle fibers to relax and the juices to redistribute, ensuring every slice is moist. If you prefer a more well-done roast, aim for an internal temperature of 145°F-150°F. For an extra crunchy crust, you can mix 1/2 cup of panko breadcrumbs into the herb rub paste. Make sure to pat the meat dry with paper towels before applying the oil rub to help the crust adhere better.
🍽️ Serving Suggestions
Serve with a side of Gratin Dauphinois (creamy scalloped potatoes) to soak up the pan juices. A crisp Green Bean Almondine provides a fresh, crunchy contrast to the rich meat. Pair with a bold red wine like a Bordeaux, Syrah, or a Cabernet Sauvignon. Offer a small bowl of fresh mint sauce or gremolata on the side for a bright, acidic lift. Warm crusty baguette slices are essential for mopping up the flavorful garlic-infused jus.