Step-by-Step Instructions

Follow these simple steps to make the perfect Herb-Infused Roast Leg of Lamb:

Prepare the Lamb:

1. Trim the Lamb: If your leg of lamb has excess fat, trim it off, leaving about 1/4 inch of fat for flavor. If the lamb is boneless, you may want to tie it up with kitchen twine for even cooking.
2. Make Slits in the Lamb: Using a sharp knife, make several small slits (about 1-2 inches deep) all over the lamb. This will allow the garlic and herbs to penetrate deep into the meat.
3. Prepare the Herb Marinade: In a small bowl, mix the minced garlic, chopped rosemary, thyme, parsley (optional), Dijon mustard (optional), honey (optional), lemon zest, and lemon juice. Add olive oil and a pinch of salt and black pepper, mixing until well combined.
4. Stuff the Lamb: Using your fingers or a spoon, stuff the garlic and herb mixture into the slits you made in the lamb. Rub any remaining marinade all over the surface of the lamb. Allow the lamb to marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).

Roast the Lamb:

5. Preheat the Oven: Preheat your oven to 350°F (175°C). If you’re using a roasting pan, place a rack in the pan, or line the pan with aluminum foil for easier cleanup.
6. Prepare the Roasting Pan: Drizzle 1 tablespoon of olive oil on the bottom of your roasting pan. Add the chicken broth and water to the pan. The liquid will help keep the lamb moist and create a flavorful base for the gravy later.
7. Place the Lamb in the Roasting Pan: Set the leg of lamb in the prepared roasting pan. If you have a bone-in leg, position it with the fat side up so it can baste itself during cooking. If boneless, place it seam-side down.
8. Roast the Lamb: Roast the lamb for about 1 1/2 to 2 hours, or until it reaches your desired doneness. For medium-rare, cook to an internal temperature of 130°F (54°C), for medium 140°F (60°C), or for well-done, 150°F (66°C). Use a meat thermometer to ensure accuracy.
9. Baste the Lamb: Every 30 minutes, spoon some of the pan juices over the lamb to keep it moist and flavorful. This helps create a beautiful golden crust on the outside.
10. Rest the Lamb: Once the lamb is done, remove it from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat, making it juicy and tender.

Serve the Lamb:

11. Carve and Serve: After resting, carve the lamb against the grain into slices. Serve the lamb with the pan juices on top, and garnish with fresh herbs or lemon wedges for extra flavor.