Herb-Crusted Leg of Lamb with Mint Gremolata

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 150 min · Lamb · dairy-free, keto, low-carb, high-protein

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Ingredients

• 1 1/2 lb bone-in leg of lamb
• 2 garlic cloves
• 3 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 lemons
• 1/2 tbsp Dijon mustard
• 1/4 cup olive oil
• 1 cup leaves fresh mint
• 1/2 cup leaves fresh parsley

Method (tap to check — screen stays awake)

1. Heat the oven to 425F. Pat the lamb dry and set it fat-side up on a rack in a roasting pan.
2. Mash 6 garlic cloves with the rosemary, thyme, the zest of 1 lemon, Dijon, 3 tbsp of the olive oil, 1 tbsp kosher salt, and plenty of black pepper into our lemon-rosemary crust. Smear it over every surface of the lamb.
3. Roast 20 minutes at 425F to brown the crust, then drop the oven to 350F.
4. Continue roasting 75-85 minutes, checking with a thermometer in the thickest part away from the bone: pull at 130-135F for medium-rare, or 140-145F if your table likes medium.
5. Rest the lamb tented with foil 20 minutes — carryover will climb it another 5-10 degrees while the juices settle.
6. While it rests, chop the mint and parsley fine and stir with the remaining 2 minced garlic cloves, the zest of the second lemon plus 2 tbsp of its juice, the remaining olive oil, and a big pinch of salt. Carve the lamb against the grain and spoon the mint gremolata over the top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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