Lamb is by far one of my favorite proteins. It has such a unique flavor and I just love how many different ways lamb can be seasoned. Herb encrusted lamb is now one of my favorite ways to season it. It creates a crispy, savory outer layer that is beyond delicious!
When I was growing up we rarely ate lamb outside of holidays. The holidays where we ate lamb soon became my favorite holidays solely because of the food. The whole house would smell delicious from the lamb cooking in the oven and we would be eating it for the next several days.
Now since I am an adult (ok trying to be an adult) and have my own paycheck, I splurge every once in a while and cook lamb. It’s delicious and is so so SO worth the splurge!
Herb Encrusted Lamb
- 2-4 Pounds Leg of Lamb Bone Out
- 1 1/2 Tsp Salt
- 3/4 Tsp Pepper
- 3 Garlic Cloves Minced
- 1/4 Cup Shallots Minced
- 1/4 Cup Parsley Finely Chopped
- 1 Tbsp Thyme Chopped
- 2 Tsp Rosemary Chopped
- 1 1/2 Tbsp Tbsp Olive Oil
Preheat oven to 350°F.
Combine salt, pepper, garlic, shallots, parsley, thyme, rosemary and olive oil in a mixing bowl. Stir until oil evenly coats all seasonings.
Put lamb in a roasting pan. Coat lamb with herb mixture and press to help adhere.
Roast for 15 minutes, then cover with aluminum foil for 10 more minutes or until internal temp reads 120.
Remove from oven and let rest. The internal temp should rise to 125-130 for a medium-rare temp while the meat is resting. Cook longer if you prefer your meat more well done.