Succulent Roast Lamb Herbs (Printable)

Juicy lamb infused with fresh herbs and garlic, roasted atop a bed of onions, carrots, and celery.

# What You'll 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 Make:

01 - Set oven to 400°F.
02 - Combine olive oil, garlic, rosemary, thyme, oregano, lemon zest, salt, and pepper in a small bowl and mix into a paste.
03 - Pat lamb dry and score fat in a crisscross pattern using a sharp knife.
04 - Rub the herb paste evenly over the entire lamb.
05 - Scatter onions, carrots, and celery in a large roasting pan to form a vegetable bed.
06 - Place lamb atop the vegetables and pour white wine or stock into the pan.
07 - Roast lamb at 400°F for 20 minutes.
08 - Reduce oven to 350°F and roast for an additional 70 minutes or until internal temperature reaches 135°F for medium-rare.
09 - Baste lamb with pan juices halfway through the cooking time.
10 - Remove from oven, cover loosely with foil, and let rest for 15 minutes before carving.
11 - Strain pan juices and serve alongside the lamb.

# Expert Tips:

01 -
  • The herb paste creates a beautifully crusted exterior while keeping the meat incredibly tender and juicy inside—it's the kind of dish that looks impressive but feels effortless once you understand the technique.
  • One marinade does all the work, and the roasting vegetables become this amazing caramelized bed that practically turns into sauce on their own.
  • It's naturally gluten-free and looks fancy enough for special occasions, but honest enough for a regular family dinner when you want to feel a little celebrated.
02 -
  • Dry the lamb thoroughly before seasoning—even a little moisture will steam instead of sear, and you want that golden crust. I learned this the hard way the first time I tried to rush this step.
  • Don't skip the resting time. I know it's tempting to slice right into it, but those 15 minutes are where the magic happens—the juices redistribute and you'll have meat that's tender instead of dry.
  • A meat thermometer removes all the guesswork. You can cook by time, but every oven is different, and knowing your actual internal temperature is the only way to be sure.
03 -
  • Room temperature lamb cooks more evenly than cold lamb, so take it out of the fridge about an hour before you start. This small step makes a surprising difference in how evenly everything cooks.
  • If your pan juices look thin, pour them into a saucepan and simmer them for a few minutes while your lamb rests—they'll concentrate and become silkier and more flavorful.

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