Herb-Crusted Roast Leg of Lamb with Fresh Mint Sauce

Ingredients

Main Ingredients

• 1 (5‑6 lb) bone‑in leg of lamb
• 2 tablespoons olive oil

Herb Crust

• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 1 lemon, zest only
• ½ cup panko breadcrumbs
• Salt and freshly ground black pepper, to taste

Fresh Mint Sauce

• 1 cup fresh mint leaves
• ¼ cup extra‑virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• Pinch of salt

Instructions

Creating the Herb Crust

1. Mix the herbs. In a bowl combine minced garlic, chopped rosemary, thyme, parsley, lemon zest, and panko breadcrumbs. Add a pinch of salt and pepper, then drizzle in a little olive oil to help the mixture adhere.
2. Apply the crust. Press the herb mixture onto the entire surface of the lamb, ensuring an even coating. The breadcrumbs will toast during roasting, forming a golden, crunchy shell.

Roasting & Basting

1. Preheat the oven. Set your oven to 375 °F (190 °C). While it heats, place the crusted lamb on a roasting rack inside a shallow pan.
2. Roast. Cook for 1 hour 15 minutes to 1 hour 30 minutes, or until an instant‑read thermometer inserted into the thickest part reads 135 °F (57 °C) for medium‑rare. Baste the lamb with its own juices every 20 minutes to keep it moist.
3. Rest. Remove the lamb from the oven, tent loosely with foil, and let it rest for 10 minutes. Resting allows the juices to redistribute, ensuring every slice is juicy.