This post is sponsored by Superior Farms American lamb.
In our family, it’s a tradition to have a holiday roast every year. A big, feed-a-crowd roast is something we don’t take the time to prepare all that often, so it makes the holiday season a little more special to look forward to. This year, the star of our family’s holiday feast will be this garlic and herb roasted leg of lamb. I use a semi-boneless leg of lamb (makes for easier carving) because the bone provides flavor and richness to the surrounding meat and makes for a more impressive presentation when entertaining. I start the meat off at high heat in the oven, to brown and crisp the outside, then turn the heat down and cook it low and slow for tender, juicy meat all the way through. The flavor is outstanding—savory, fragrant with rosemary and garlic, and yet delicate at the same time.
As always, I got my lamb from Superior Farms, the leading purveyor of ranch-to-table sustainably-raised American lamb. Not only do I love the lamb they provide, but I love their values, too. They partner with family farmers and ranchers all across the U.S. who raise their lamb naturally, kindly, and sustainably, on open pastures without added hormones.
The good news is that getting Superior Farms lamb is easier than ever. You can order your very own leg of lamb (or any cut you like!) straight to your door, directly on their site. And this year, they’ve bundled their most popular lamb cuts into one Holiday Pack so you can try them all for yourself—think savory ossobuco, comforting lamb stew, or a succulent leg roast like this one.
Give The Gift of American Lamb
Or, if you’re still wondering what gifts to buy for the people you love, the Holiday Pack makes a fabulous and easy gift for the foodie or chef in your life! Here’s what’s included:
- 2 packs of Lamb Hindshank Ossobuco – These American lamb hindshank slices are perfect for braising in Italian-style ossobuco. “Elegant comfort” food at its best.
- 2 packs of Boneless Lamb Stew Meat, cubed and ready to cook – Superior Farms American lamb stew meat is made from high-quality cuts and is perfect in the pot!
- 1 Lamb Leg, French Carved – The Frenched (exposed) bone end of this delicious semi-boneless American lamb leg makes for a dramatic presentation, but also allows for easier handling while cutting into the meatier, boneless end.
How It’s Delivered:
Superior Farms delivers right to your front door (or the door of anyone you gift it to!). To ensure the freshest, best quality, they pack the lamb with dry ice, double box it, and ship it frozen directly from their fulfillment center in Kansas City, KS.
You can order your own Holiday Lamb Pack for any lamb dishes you are bringing to life this season. Be sure to use my code: ANDIEMITCHELL at www.superior-farms.com and you’ll get free 2-day shipping on your next order. These packs are popular, so be sure to order by December 18 for a holiday delivery!
Garlic and Herb Roasted Leg of Lamb
Ingredients
- 1 whole leg of lamb *semiboneless (6 to 8 pounds)
- 3 tbsp olive oil
- salt
- pepper
- 2 tbsp Dijon mustard
- 5 garlic cloves minced
- 2 tbsp fresh rosemary leaves chopped
- 2 tbsp fresh parsley leaves chopped
Instructions
- Preheat the oven to 450 degrees F. Rub the lamb on all sides with the oil and season generously all over with salt and pepper. Place leg, meaty side down, on a wire rack set inside a rimmed baking pan. Roast for 15 minutes, flip it over, and roast for 15 more minutes on the other side.
- Lower the oven temperature to 325 degrees F. Remove the lamb from the oven and brush the top with the mustard. Press the minced garlic, chopped rosemary, and parsley into the mustard. Continue to roast until an instant read thermometer inserted into the thickest part of the meat (but away from the bone), registers 130 to 135 degrees for medium doneness, 30 to 45 minutes (check after 30 minutes but be prepared if it takes longer!).
- Transfer the lamb to a cutting board and tent it with foil. Let it rest for 15 to 20 minutes. Slice across the grain of the meat and serve.
Excellent thanks for the recipe!
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What a delicious recipe! Lamb is great anytime!
What a delicious recipe! Lamb is great anytime!
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Hi Kathryn! Ah thank you so much for commenting and letting me know I mistakenly forgot to list the 5 garlic cloves needed for the lamb! Appreciate the heads up. The recipe has been updated!
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Omg!! I love this recipe!! This is awesome and I tried the recipe and it was what I expected. It was awesome!! I tried the keto diet but I have now started using your recipes too!!bit.ly/36kO057
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Great lamb recipe! I’ll try this soon.
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Honestly, this is restaurant-quality taste right at home. Bravo! My family couldn’t get enough.
I just would like clarification, the total cooking time is one hour. Is this correct?
Garlic herb roasted leg of lamb is a classic dish that combines bold flavors with tender, juicy meat. The aromatic blend of garlic and herbs infuses the lamb with rich, savory notes, making it a perfect centerpiece for any special meal. Whether you’re preparing it for a holiday dinner or a weekend feast, this dish is sure to impress with its mouthwatering aroma and delicious taste.
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This garlic and herb roasted leg of lamb sounds like the perfect centerpiece for a holiday feast, and Superior Farms makes it even easier to enjoy with their sustainably-raised, high-quality lamb delivered right to your door!
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This garlic herb roasted leg of lamb looks absolutely delicious! Cooking can sometimes feel like solving a Wordle puzzle experimenting with different flavors until everything comes together perfectly!
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This looks absolutely delicious! I’ve been wanting to try roasting a leg of lamb for ages. The garlic and herb combo sounds amazing, and I love that it’s from a sustainable farm. Definitely saving this recipe for our next holiday dinner!
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This garlic and herb leg of lamb sounds absolutely perfect for the holidays—flavorful, elegant, and surprisingly simple to make. Love the thoughtful touch of using sustainably-raised lamb too!
Ooh, this garlic herb roasted leg of lamb looks absolutely divine! Perfect for a holiday feast. I might just have to give this Superior Farms lamb a try. Free 2-day shipping? Yes, please!
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The seasoning blend—Dijon mustard, garlic, rosemary, and parsley—is classic and intensely aromatic.
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That lamb looks absolutely divine! We also have a roast for special occasions. Your recipe sounds fantastic – the high heat sear followed by low and slow is key. The rosemary and garlic combination is a classic for a reason. My kids aren’t big fans of watching me cook though; while I’m prepping, they usually want to play something chaotic on the iPad. If they get bored of their current games, maybe they’d like something simple like Solar Smash where they can just destroy planets. Happy holidays!
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Oh my stars, a leg of lamb! Now that’s a centerpiece. Lamb, you say? Reminds me of spring, picnics, and desperately trying to figure out how to cook a massive hunk of meat. Garlic herb roasted? Sold! I once had to cook a Thanksgiving turkey for 20 people, and the damn thing wouldn’t cook evenly. Some parts were done, some were raw, a true culinary nightmare. Thinking back on it now it’s like the Thanksgiving Slope Game – you never knew how it would end! That lamb recipe though…saving it for Easter.
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That reminds me of last winter when I was desperately searching for the perfect gift for my gourmet friend. The thoughtful combination of lamb ossobuco, stew cubes, and an impressive French-carved leg from Superior Farms sounds like a dream for any kitchen enthusiast. With careful frozen delivery, even a Slice Master like me appreciates the effort they put into freshness and convenience.
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This sounds like a wonderful holiday tradition! I love your tip about using a semi-boneless leg of lamb for easier carving while still getting that bone-in flavor. Starting it at high heat then going low and slow for tender, juicy meat is a brilliant method. I’m excited to try this!
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This sounds like a delicious holiday tradition! I really appreciate the tip about using a semi-boneless leg of lamb for flavor and easier carving. The cooking method—starting high then going low and slow—is brilliant for ensuring tender, juicy meat. I’m excited to try this recipe!
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This sounds amazing! I really appreciate the tip about using a semi-boneless leg of lamb for easier carving while keeping the flavor. The high heat then low and slow cooking method sounds brilliant for a tender, juicy roast. This will definitely make holiday meals special!！!
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What a lovely family tradition — a big holiday roast makes the season feel special. This garlic and herb roasted leg of lamb sounds perfect: starting hot to brown the outside, then low and slow for tender, juicy meat is a classic technique that really delivers.
I like your choice of a semi-boneless leg — easier to carve but still full of flavor from the bone. The rosemary and garlic description is mouthwatering, and the presentation idea (Frenched bone end) will look impressive at the table.
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This roasted leg of lamb looks incredible! I love how garlic and herbs can make such a simple dish taste so flavorful. Perfect for a special dinner or holiday meal—can’t wait to try it.
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What a beautifully done recipe — the garlic-herb roasted leg of lamb sounds flavorful and elegant, perfect for a special dinner at home. The instructions are clear and I appreciate the balance of savory herbs and rich meat. After a meal like that, winding down with some creative downtime from AZBoyama.com’s free printable coloring pages would be a lovely way to relax and reflect.
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This garlic herb roasted leg of lamb sounds amazing for a holiday feast! I love the tip about starting with high heat to crisp the outside, then cooking low and slow for juicy meat. It makes me want to try this tradition with my family.
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This looks like the perfect centerpiece for a special Sunday dinner. I appreciate the tip about letting the lamb come to room temperature first—I’ve rushed that step before and it makes a real difference in how evenly it cooks. I can almost smell the garlic and rosemary through the screen!
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