📝 About This Recipe
This classic French Roast Leg of Lamb is the quintessential centerpiece for a celebratory feast, evoking the sun-drenched hillsides of Provence. Infused with a fragrant paste of garlic, rosemary, and grey sea salt, the meat is roasted until the exterior achieves a deep, mahogany crust while the interior remains succulent and blushing pink. It is a sophisticated yet soulful dish that balances the bold, earthy flavor of the lamb with the brightness of fresh aromatics.
🥗 Ingredients
The Roast
- 5-6 pounds Bone-in Leg of Lamb (brought to room temperature for 1 hour)
- 8 cloves Garlic (4 slivered for stuffing, 4 minced for the rub)
The Herb Rub
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves only)
- 2 tablespoons Dijon Mustard (adds tang and helps the crust adhere)
- 1.5 tablespoons Kosher Salt (or Sel de Guérande)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 Lemon (zested)
The Roasting Bed & Jus
- 2 large Yellow Onions (thickly sliced into rounds)
- 2 medium Carrots (cut into large chunks)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 1 cup Beef or Lamb Stock (low sodium)
- 1 tablespoon Cold Butter (to finish the sauce)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator at least 1 hour before cooking to take the chill off; this ensures even roasting.
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2
Preheat your oven to 425°F (220°C). Position the oven rack in the lower third of the oven.
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3
Pat the lamb dry with paper towels. Using a small, sharp paring knife, make 12-15 deep slits (about 1 inch deep) all over the lamb.
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4
Stuff the slivered garlic pieces deep into the slits you created. This perfumes the meat from the inside out.
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5
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, Dijon mustard, lemon zest, salt, and pepper to create a thick paste.
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6
Generously rub the herb paste all over the lamb, massaging it into the fat and muscle. Ensure the entire surface is well-coated.
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7
Scatter the sliced onions and carrots in the bottom of a heavy roasting pan to create a 'trivet' for the meat. This prevents the bottom from scorching and flavors the juices.
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8
Place the lamb on top of the vegetables. Roast at 425°F for 20 minutes to sear the exterior and lock in the juices.
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9
Reduce the oven temperature to 325°F (160°C). Pour the white wine into the bottom of the pan (not over the meat).
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10
Continue roasting for approximately 15 minutes per pound. For medium-rare, aim for an internal temperature of 130°F-135°F (54°C-57°C) on a meat thermometer.
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11
Remove the lamb from the oven and transfer it to a carving board. Tent loosely with foil and let it rest for at least 20-30 minutes. This is crucial for the juices to redistribute.
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12
While the meat rests, place the roasting pan on the stovetop over medium heat. Discard the excess fat, leaving the browned bits and vegetables.
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13
Add the stock and scrape the bottom of the pan to release the fond. Simmer until reduced by half, then strain through a fine-mesh sieve into a small saucepan.
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14
Whisk the cold butter into the strained jus for a glossy finish. Season with salt and pepper to taste.
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15
Carve the lamb against the grain in thin slices and serve alongside the warm pan jus.
💡 Chef's Tips
Always use a meat thermometer; 5 degrees can be the difference between juicy and dry. Don't skip the resting period—cutting the meat too early will result in all the flavorful juices running out onto the board. If the herbs start to brown too quickly, tent the lamb loosely with foil halfway through the cooking process. For the best flavor, ask your butcher for a 'H-bone removed' leg of lamb, which makes carving significantly easier. If you prefer your lamb more well-done, cook to an internal temperature of 145°F-150°F.
🍽️ Serving Suggestions
Serve with classic Gratin Dauphinois (creamy scalloped potatoes) to soak up the jus. Pair with roasted root vegetables or steamed haricots verts tossed in almond butter. A bold red wine like a Bordeaux, Gigondas, or a peppery Syrah complements the gaminess of the lamb perfectly. Provide a small bowl of mint chimichurri or traditional mint jelly for those who enjoy a bright, acidic contrast. A simple green salad with a sharp vinaigrette helps cleanse the palate between rich bites.