Roast Leg of Lamb with Spring Herbs

lamb recipesToday’s recipe features a springtime staple, leg of lamb. I love the herby flavors in this recipe. Enjoy! -alyce

photo: fulton davenport


Roast Leg of Lamb with Spring Herbs
Recipe Type: entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
  • 1 boneless leg of lamb, 4 to 5 lbs.
  • 6 cloves garlic, cut into lengthwise slivers
  • 2 bay leaves
  • 1 tsp fennel seeds
  • 1 tsp dried lavender leaves
  • 2 Tblsp parsley, chopped
  • 2 Tblsp thyme, chopped
  • 2 Tblsp basil, chopped
  • 1 Tblsp rosemary, chopped
  • ½ cup olive oil
  • salt and freshly ground black pepper
  1. Preheat oven to 400 degrees F. Place the lamb on a rack in a roasting pan. Use a paring knife to make small slits all over the lamb. Place the garlic slivers in the slits.
  2. Place the bay leaves, fennel seeds and lavender in a spice mill or coffee grinder and grind to a powder.
  3. Combine the herb powder, fresh herbs, olive oil and salt and pepper to form a paste.
  4. Rub the paste over the entire leg of lamb and roast for 40 to 50 minutes. A meat thermometer placed in the center of the lamb should read 135 degrees F - 145 degrees F for medium rare.
  5. Let the lamb rest for 10 minutes before carving.