Why You’ll Love this Herb Crusted Leg of Lamb
Whether you’re planning a special holiday dinner or simply want to elevate your weekend meal, this herb crusted leg of lamb will absolutely wow your guests.
I’m obsessed with how the fresh herbs create a fragrant crust that seals in all those savory juices while roasting.
The combination of Dijon mustard and herbs isn’t just delicious—it’s foolproof.
Even if you’ve never tackled lamb before, this recipe guides you through every step.
And that roasted garlic sauce? It’s like liquid gold, transforming an already impressive roast into something restaurant-worthy.
Perfect for those moments when you want to feel just a bit fancy in your own kitchen.
What Ingredients are in Herb Crusted Leg of Lamb?
Creating this showstopper of a dish doesn’t require a culinary degree or a pantry full of obscure ingredients. What makes this herb crusted leg of lamb so special is the simple combination of quality meat, aromatic herbs, and a few pantry staples that come together to create something truly magical.
The fresh herbs are non-negotiable here—they provide that gorgeous, fragrant crust that makes this dish so memorable.
- 1 (5 lb) boneless leg of lamb
- 4 tablespoons extra virgin olive oil
- 1/2 cup Dijon mustard
- Salt and fresh ground pepper
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh sage leaves, chopped
- 1 tablespoon fresh flat-leaf parsley, chopped
- 10 garlic cloves, each sliced in half
- 1/2 cup dry white wine (red wine can be substituted)
- 1 cup veal stock or chicken stock
- 1 tablespoon unsalted butter
When shopping for this recipe, the quality of your lamb makes all the difference. Look for meat with marbling (those little streaks of fat) as they’ll melt during cooking, keeping everything moist and flavorful.
And while the recipe calls for veal stock, don’t stress if you can’t find it—chicken stock works perfectly well as a substitute. As for the herbs, if you’re in a pinch, you could use dried herbs instead of fresh, but I’d really encourage using fresh if possible. The vibrant flavors they bring to this dish are simply unmatched by their dried counterparts.
How to Make this Herb Crusted Leg of Lamb
Let’s explore the cooking process, which is simpler than you might think for such an impressive dish. Start by searing your 5-pound boneless leg of lamb in a roasting pan with 4 tablespoons of very hot extra-virgin olive oil. Place the fatty side down first until it turns a beautiful golden color, then flip and sear the other side. This creates that perfect outer crust that seals in all the juicy flavors.
After searing, give the lamb a little 5-minute rest – it’s worked hard and needs a breather before the next step.
Now comes the flavor-building stage. Brush 1/2 cup of Dijon mustard generously over both sides of your lamb, then season with salt and pepper. In a small bowl, combine all your freshly chopped herbs – 1 tablespoon each of thyme, rosemary, sage, and flat-leaf parsley. This herb mixture is what gives our dish its name and signature flavor profile.
Press the herbs firmly onto both sides of the mustard-coated lamb, creating that gorgeous herb crust we’re after. Remember, good pressure helps the herbs stick better, but don’t mash them in – we’re going for adherence, not herb abuse.
Return the lamb to the same roasting pan, but first scatter your 10 halved garlic cloves on the bottom and place the lamb on top of this flavorful bed. Pop it into a 350-degree preheated oven for about 15-20 minutes for medium-rare results (or longer if you prefer it more done). Many chefs find that using a premium roaster oven provides exceptional temperature control for perfect doneness every time.
Once cooked, the real magic happens with our sauce. Remove the lamb, wrap it in foil to rest, and place the roasting pan on the stovetop over medium heat. Set aside those roasted garlic cloves, discard the fat, and add 1/2 cup of wine and 1 cup of stock to the pan.
Reduce this mixture by half, then blend it with the roasted garlic until smooth. A final tablespoon of butter gives the sauce a silky finish. This garlicky, wine-infused sauce elevates an already impressive roast to restaurant-quality heights.
If you enjoy making elaborate dishes like this, consider investing in a quality cookware set that includes proper roasting pans for perfect searing and even heat distribution.
Herb Crusted Leg of Lamb Substitutions and Variations
While this classic herb crusted leg of lamb is divine as written, don’t be afraid to make it your own with some creative substitutions.
You can swap the fresh herbs with dried versions (use 1 teaspoon dried for each tablespoon fresh), though I must say fresh really does make a difference here. Not a fan of Dijon? A grainy mustard works beautifully too.
The veal stock can be entirely replaced with chicken stock, and red wine makes a richer sauce than white if that’s more your style.
Can’t find lamb? A beef roast will work, though you’ll need to adjust cooking times accordingly.
What to Serve with Herb Crusted Leg of Lamb
A perfectly cooked herb crusted leg of lamb deserves elegant companions that complement its robust flavors without stealing the spotlight.
I recommend serving it with creamy garlic mashed potatoes, which soak up that divine garlic wine sauce like nothing else. Roasted brussels sprouts with bacon add a smoky contrast, while honey-glazed carrots provide sweetness to balance the savory meat.
Can’t forget about a good starch – couscous or wild rice pilaf works beautifully.
For a truly Mediterranean feel, a simple Greek salad with feta, or roasted eggplant with tahini might be just what you need.
Trust me, your guests will be impressed.
Final Thoughts
After preparing this herb crusted leg of lamb, I’m convinced it’s one of the most impressive yet approachable main courses for special occasions.
The combination of fresh herbs with that mustard base creates a crust that’s both aromatic and flavorful, while the roasted garlic sauce adds a luxurious finish.
What makes this recipe special is its balance—sophisticated enough for holidays, but straightforward enough for a Sunday dinner.
The technique of searing before roasting guarantees that perfect medium-rare interior with a herbaceous crust.
Trust me, your guests will think you’ve spent all day in the kitchen, when it’s really quite manageable.
If you’re looking for another easy but impressive meal option, consider a slow cooker recipe that allows you to prepare tender pork chops with minimal effort.
For a simpler but equally satisfying family meal, consider trying a classic meatloaf recipe that combines ground beef with vegetables and savory seasonings.
