Description

In Mediterranean cultures, lamb has been the centerpiece of celebrations for centuries, symbolizing abundance and bringing families together around the dinner table. The beauty of a boneless leg of lamb lies in its versatility—it’s easier to carve than bone-in cuts, cooks more evenly, and offers generous portions for feeding a crowd.

Ingredients

Scale

For the Lamb:

1 boneless leg of lamb (4–5 pounds), trimmed and tied
3 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

For the Herb Crust:

6 garlic cloves, minced
3 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
2 tablespoons fresh oregano (or 2 teaspoons dried)
1 tablespoon lemon zest
2 tablespoons breadcrumbs (optional, for extra texture)

For the Pan:

2 large onions, sliced thick
1 cup dry white wine or beef broth
2 bay leaves

Instructions

1. Prepare the Herb Mixture

Combine minced garlic, chopped rosemary, thyme, oregano, lemon zest, and breadcrumbs in a small bowl. This aromatic blend will form the flavorful crust that makes this dish truly special. Mix thoroughly to distribute the herbs evenly.

2. Season and Coat the Lamb

Pat the lamb completely dry with paper towels—moisture is the enemy of a good crust. Rub the entire surface with Dijon mustard, which helps the herbs adhere while adding subtle tang. Massage the olive oil into the meat, then generously coat with salt, pepper, and the herb mixture. Press the seasonings firmly into the meat to ensure they stay put during roasting.

3. Rest and Bring to Room Temperature

Wrap the seasoned lamb in plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor. Remove from refrigeration 1 hour before cooking to ensure even roasting from edge to center.

4. Prepare the Roasting Setup

Preheat your oven to 325°F (163°C). Arrange sliced onions in the bottom of a roasting pan—they’ll act as a natural roasting rack while adding flavor to the pan juices. Pour wine or broth around (not over) the onions and add bay leaves.

5. Begin the Slow Roast

Place the lamb fat-side up on the bed of onions. The slow roasting process begins with patience—resist the urge to increase temperature. Roast for approximately 20 minutes per pound, or until internal temperature reaches 130°F for medium-rare.

6. Monitor and Baste

Check the lamb every 45 minutes, basting with accumulated pan juices. If the herb crust begins browning too quickly, tent loosely with foil. The gentle heat allows enzymes to tenderize the meat while maintaining moisture.

7. Rest Before Carving

Remove lamb when it reaches your desired internal temperature (remember it will continue cooking as it rests). Tent with foil and let rest 15-20 minutes. This crucial step allows juices to redistribute, ensuring each slice is succulent.

Nutrition

Calories: 285-320
Fat: 12-15g
Carbohydrates: 2-3g
Protein: 42-45g