Herb-crusted leg of lamb with spring veg
This magnificent herb-crusted leg of lamb with spring vegetables is more than just a meal; it's an experience that celebrates the joy of spring with vibrant flavors and aromas. Perfect for special occasions or a memorable family dinner, this dish combines tender, juicy lamb with a crisp, aromatic herb crust and beautifully roasted vegetables, creating a complete meal that is both impressive and approachable.
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
4-5 pounds Boneless Leg of Lamb
2 tablespoons Olive Oil
2 tablespoons Dijon Mustard
1.5 teaspoons Salt
1 teaspoon Black Pepper
1 cup Panko Breadcrumbs
3 tablespoons Fresh Rosemary, finely chopped
2 tablespoons Fresh Thyme, finely chopped
2 tablespoons Fresh Parsley, finely chopped
4 cloves Garlic, minced
3 tablespoons Olive Oil for herb crust
1.5 pounds Baby New Potatoes, halved or quartered
1 bunch Asparagus Spears, trimmed
1 pound Carrots, peeled and cut into 1-inch pieces
8 ounces Pearl Onions, peeled
2 tablespoons Olive Oil for roasting vegetables
Salt & Pepper to taste
1/2 cup Chicken or Lamb Broth
Instructions
- Prepare the Lamb: Take the boneless leg of lamb out of the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Pat the lamb dry thoroughly with paper towels. Next, spread the Dijon mustard evenly over the entire surface of the lamb. Season generously with salt and black pepper
- Make the Herb Crust: In a medium bowl, combine the Panko breadcrumbs, finely chopped fresh rosemary, fresh thyme, fresh parsley, and minced garlic. Drizzle with 3 tablespoons of olive oil. Mix well until the breadcrumbs are evenly moistened and crumbly
- Crust the Lamb: Press the herb mixture firmly onto all sides of the mustard-coated lamb, ensuring it’s well adhered
- Preheat Oven & Prep Roasting Pan: Preheat your oven to 400°F (200°C) and place the lamb in a large roasting pa
- Start Roasting the Lamb: Roast the lamb in the preheated oven for 20 minutes
- Add the Spring Vegetables: While the lamb is roasting, prepare the vegetables by combining them in a bowl with olive oil, salt, and pepper
- Combine & Continue Roasting: After 20 minutes, reduce the oven temperature to 375°F (190°C) and arrange the vegetables around the lamb. Pour the broth over the vegetables and continue roasting for another 40-60 minutes
- Rest the Lamb: Once the lamb reaches the desired temperature, remove it from the oven and let it rest for at least 15-20 minutes
- Carve and Serve: Carve the lamb into slices and serve on a platter surrounded by the roasted spring vegetables
Notes
Using a meat thermometer to check the internal temperature will help achieve the desired doneness.