Roast Lamb with Herbs (Printable)
Tender lamb infused with herbs and garlic, roasted over a savory vegetable bed for rich flavor.
# What You Need:
→ Lamb
01 - 4 lb bone-in leg of lamb
→ Marinade
02 - 4 tbsp olive oil
03 - 6 garlic cloves, minced
04 - 2 tbsp fresh rosemary, finely chopped
05 - 2 tbsp fresh thyme, finely chopped
06 - 1 tbsp fresh oregano, finely chopped
07 - Zest of 1 lemon
08 - 1 ½ tsp sea salt
09 - 1 tsp freshly ground black pepper
→ Vegetables
10 - 2 large onions, thickly sliced
11 - 3 large carrots, cut into chunks
12 - 2 celery stalks, cut into chunks
→ Liquids
13 - 1 cup dry white wine or chicken stock
# How To Cook:
01 - Set the oven to 400°F to prepare for roasting.
02 - Combine olive oil, minced garlic, rosemary, thyme, oregano, lemon zest, sea salt, and black pepper in a small bowl to form a paste.
03 - Pat the lamb dry with paper towels and score the fat in a crisscross pattern using a sharp knife. Rub the herb paste evenly over the entire surface.
04 - Scatter the sliced onions, carrot chunks, and celery pieces evenly in a roasting pan to create a bed for the lamb.
05 - Set the lamb atop the vegetable bed and pour the white wine or chicken stock into the pan.
06 - Roast the lamb at 400°F for 20 minutes to sear the exterior.
07 - Reduce oven heat to 350°F and roast an additional 70 minutes, basting halfway through, until internal temperature reaches 135°F for medium-rare.
08 - Remove lamb from oven, tent with foil, and allow to rest for 15 minutes to redistribute juices.
09 - Strain the pan juices and serve as a sauce alongside the lamb.
# Expert Tips:
01 -
- It looks incredibly impressive but honestly, it's forgiving—the herbs do most of the heavy lifting while you relax
- The house smells like a Mediterranean dream for hours, filling every room with warmth and welcome
- You get tender, juicy meat that falls apart at the fork, proof that good things come to those who wait
- It's naturally gluten-free, so everyone at your table can gather without worry
02 -
- Let that lamb rest after cooking—I learned this the hard way by carving too eagerly and losing all the precious juices to the plate. Those 15 minutes are not optional; they're everything.
- A meat thermometer is your true north here. Cooking by time alone is how overcooked lamb happens, and that's a tragedy. Invest in one; you'll use it forever.
- Scoring the fat matters more than you'd think. It lets the heat penetrate, helps the herbs adhere, and gives you that gorgeous textured crust that looks restaurant-quality.
03 -
- Room temperature lamb cooks evenly and more predictably than cold lamb. Pull it from the fridge 20 minutes before you start.
- That herb paste is almost a dry marinade—the longer it sits on the lamb before roasting, the deeper the flavor penetrates. I often rub it on the night before and let it sit in the fridge, then bring everything to room temperature before cooking.