Roasted Leg of Lamb with Herbs

I am so grateful to Tom Colicchio for this recipe! Flavorful, juicy and festive meat! Don’t be intimidated to make it, it’s actually super easy. I made this for Christmas and finally have time to share the recipe today. I hope someone else will enjoy this as much as I did!

Adapted from Think Like a Chef

Ingredients (for about 6 servings, depending on the size of the leg of lamb)

1 boneless leg of lamb (3-4 lbs.)

4-6 springs fresh thyme

4-6 springs fresh rosemary

4 springs fresh sage

5 garlic cloves, peeled and sliced

2-3 tablespoons unsalted butter

2 tablespoons vegetable oil



1. Heat the oven to 375F. Lay the lamb out flat, cut-side up, sprinkle with salt and pepper, then arrange half of the thyme, rosemary, and sage and all the garlic on the meat. Roll the meat around the herbs and tie with twine at about 1-inch intervals. Season with salt and pepper.

2. Heat the vegetable oil in an ovenproof skillet or roasting pan over medium heat and transfer the lamb to the skillet. Brown the meat on all sides for about 15 minutes and transfer the skillet to the oven.

3. Cook the lamb for about 45 minutes (check the meat after 20 minutes and turn on the other side if needed), add the butter and remaining herb springs and continue cooking the lamb for about 15 minutes, pouring occasionally with some butter from the skillet. Remove from the oven and check the temperature.  For medium rare, the internal temperature should be 125F. Cover loosely with foil and allow the meat to rest for 10 minutes. Slice and serve!


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