Herb Crusted New Zealand Grass-fed Leg of Lamb Recipe
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
Spoon Fork Bacon made this impressive Herb Crusted Leg of Lamb with 100% grass-fed lamb from New Zealand. Despite its simplicity, this recipe delivers on flavor and tastes as good as it looks.
Tip: A whole leg of lamb feeds a lot of people, making it an ideal candidate for your next dinner party or family gathering. Serve with crispy roasted potatoes.
For the Lamb:
- 1 (5-6 lb.) New Zealand grass-fed bone-in leg of lamb (Tip: look for the Taste Pure Nature Logo)
- 1/4 cup Dijon mustard
- 3 garlic cloves, minced
- 1 bunch parsley, minced
- 4 tablespoons rosemary, minced
- 4 tablespoons thyme, minced
- Salt and pepper, to taste
- Edible flowers, like fennel flower or arugula flower (optional)
For the Lamb:
- 1. Preheat oven to 350° F.
- 2. Score lamb leg with a sharp knife. Generously season lamb leg with salt and pepper. Optional: Remove leg of lamb from last 6 inches of bone, for a cleaner presentation.
- 3. In a small bowl, stir together mustard and garlic. Brush mixture over leg of lamb.
- 4. In another bowl, toss together parsley, rosemary and thyme. Press mixture over mustard covered leg of lamb.
- 5. Transfer leg of lamb, fat side up onto a roasting pan and roast in oven for 1 1/2 hours, for medium doneness (thermometer should read 135° F).
- 6. Remove lamb from oven and cover loosely with foil. Allow lamb to rest for 10 to 15 minutes before slicing and serving.
- 7. Top with edible flowers