Herb-Roasted Leg of Lamb with Provence Herbs

Name: Herb-Roasted Leg of Lamb with Provence Herbs
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: festive
Ingredients: 2 kg leg of lamb; 6 gousses garlic; 4 brins fresh thyme; 3 brins fresh rosemary; 80 ml extra virgin olive oil; 2 cuillères à soupe Dijon mustard; 1.5 cuillère à café fine salt; 1 cuillère à café cracked black pepper; 3 pièces onions; 4 pièces carrots; 250 ml dry white wine

An unmissable classic of French gastronomy: a tender and succulent leg of lamb, slowly roasted with aromatic herbs that reveal the finest qualities of the meat with a golden, crispy crust. A festive and majestic dish that will impress your guests and fill your home with irresistible Mediterranean aromas.

⏱️120 min

📊Medium

👥6 servings

🍽️Main

festivefamily

Ingredients

2 kgleg of lamb
6 goussesgarlic
4 brinsfresh thyme
3 brinsfresh rosemary
80 mlextra virgin olive oil
2 cuillères à soupeDijon mustard
1.5 cuillère à caféfine salt
1 cuillère à cafécracked black pepper
3 piècesonions
4 piècescarrots
250 mldry white wine

Instructions

1PREPARE THE AROMATIC MARINADE: Peel the garlic cloves and slice them thinly. Strip the thyme and rosemary leaves, then combine them with the garlic, Dijon mustard, 60 ml of olive oil, salt, and pepper in a bowl. Mix well until you obtain a homogeneous and aromatic paste. This preparation should have a generous texture that adheres well to the meat.
2COAT THE LEG OF LAMB: Remove the leg of lamb from the refrigerator 1 hour before cooking so it reaches room temperature. Pat it dry gently with paper towels. Using a brush or your hands, generously coat the entire surface of the leg with the herb marinade, paying special attention to the sides and filling any small cavities. Let rest for 15 minutes so the flavors penetrate the meat.
3PREPARE THE VEGETABLES AND PREHEAT: Peel the onions and cut them in half. Clean the carrots and cut them into 4-5 cm pieces. Arrange them in a roasting pan with the remaining 20 ml of olive oil. Preheat your oven to 220°C (gas mark 7-8) for at least 15 minutes for optimal temperature buildup and even cooking.
4BEGIN COOKING AT HIGH TEMPERATURE: Place the leg of lamb on the vegetables in the preheated pan. Pour the white wine around it (not on the marinated meat). Bake at 220°C for 20 minutes to create a beautiful golden crust that will seal in the meat's juices. You should hear the characteristic sizzle of the roast beginning to sear. The goal is to obtain a golden and slightly crispy surface.
5REDUCE TEMPERATURE FOR GENTLE COOKING: Lower the oven to 180°C and continue cooking for 50 to 60 minutes for medium-rare (pink) at the center. Halfway through, baste the leg of lamb 2 to 3 times with the pan juices to maintain moisture and intensify flavors. Allow approximately 15 minutes per 500 g for perfect results. A meat thermometer should read 55-58°C for ideal medium-rare doneness.
6REST AND PREPARE THE SAUCE: Remove the leg of lamb from the oven and place it on a warm cutting board. Cover it with aluminum foil and let rest for at least 15 minutes, which allows the juices to redistribute throughout the meat and ensures tender and juicy texture. Meanwhile, pour the contents of the roasting pan into a saucepan, strain through a fine sieve or chinois to remove large pieces, and reduce by half over high heat for 3-4 minutes to concentrate flavors. Taste and adjust seasoning with salt and pepper.