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HERB-CRUSTED ROAST LEG OF LAMB

MAKES SERVES 8 TO 10

Prep Time:  15 minutes | Active Time: 10 minutes | Total Time: 10 hours 30 minutes

(includes marinating, roasting, and retesting time)

GOT LEFTOVERS? Slice them up for gyros on the fly the next day.

INGREDIENTS

  • 1/4 cup finely chopped fresh oregano
  • 1/4 cup finely chopped fresh rosemary
  • 1/4 cup finely chopped fresh thyme
  • 3 tablespoons minced garlic (about 6 large cloves)
  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 (7- to 8-pound) bone-in leg of lamb, tied (Have your butcher do this.)
  • Halved pitted apricots, for garnish
  • Chopped fresh mint, for garnish

SPECIAL EQUIPMENT

  • Instant-read thermometer

DIRECTIONS

1. In a small bowl, stir together the oregano, rosemary, thyme, garlic, Dijon mustard, olive oil, salt, and pepper. Set the lamb on a cutting board and rub the paste all over, then lightly enclose it in plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

2. Preheat the oven to 450°F.

3. Remove the lamb from the refrigerator, remove the plastic wrap, and place the lamb on a rack set in a large roasting pan. Let sit at room temperature for at least 30 minutes. Roast for 30 minutes, then reduce the oven temperature to 375°F and roast until an instant-read thermometer inserted into the thickest part of the lamb reads 135°F, about 1 hour 30 minutes more.

4. Remove the pan from the oven and let the lamb rest for 20 minutes before transferring it to a cutting board. Remove the butcher’s twine and carve the lamb into thin pieces crosswise and against the grain, taking care to carve around the bone. Transfer to a platter and garnish with apricots and mint. Serve immediately with Quick Yogurt Sauce (see below).

QUICK YOGURT SAUCE

Makes about 2 cups

  • 2 cups Greek yogurt
  • 1 cup chopped mint
  • Zest and juice of 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Whisk together the ingredients and season with salt and pepper to taste.