Garlic & Herb Crusted Grass-Fed Lamb Leg Roast

Serves 6–8 | Cook time: 1½–2 hours

Tender, juicy, and deeply flavorful, this boneless lamb leg is coated in a bold garlic-herb crust and slow-roasted to perfection. It’s a true showstopper that pairs beautifully with roasted root veggies or fresh greens.

Ingredients:
3–4 lb 100% Grass-Fed Boneless Lamb Leg Roast

3 Olive Oil

4 cloves garlic, minced

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme leaves

Zest of 1 lemon

2 tsp kosher salt

1 tsp black pepper

Optional: 1 tbsp Dijon mustard for extra flavor

Optional sides: Carrots, sweet potatoes, or roasted new potatoes

Instructions:
Preheat & Prep:
Preheat oven to 375°F. Pat the lamb roast dry with paper towels.

Make the Garlic-Herb Rub:
In a small bowl, combine olive oil, garlic, rosemary, thyme, lemon zest, salt, pepper, and mustard (if using). Rub mixture all over the lamb.

Tie & Roast:
If the roast isn't already tied, tie it with butcher’s twine for even cooking. Place in a roasting pan or cast iron skillet. Roast for about 20 minutes per pound, or until internal temp reaches:

130°F for medium-rare

140°F for medium

Rest:
Remove from oven, tent loosely with foil, and let rest for 15–20 minutes before slicing.

Serve:
Slice against the grain and serve with roasted seasonal veggies, mashed sweet potatoes, or a fresh mint chimichurri.

Optional Pairings:
Goody Greens Nam Jim Jaew for a bold, spicy dipping sauce

Side salad with Lone Star Lettuce Growers Greens and citrus vinaigrette

Leftovers make amazing sandwiches with Baguette and pickled onions

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