Elevate your holiday feast with this mouthwatering bone-in leg of lamb, featuring a flavorful herb crust that's sure to impress. Serve alongside a bright and refreshing mint sauce for a truly authentic culinary experience.
Cut
Lamb Bone-In Leg
Cook
Convection Oven
Serves
15
Prep time
3 hours
Cook time
1 hr or more
Level
Intermediate
Print recipe
Herb Crusted Leg of Lamb

Ingredients

  • 1 Atkins Ranch Bone-In Leg of Lamb, (about 8 pounds)
  • 1/4 cup olive oil
  • 8 cloves finely minced garlic
  • 2 Tbsp Dijon mustard
  • 2 Tbsp kosher or sea salt
  • 1/4 cup white wine

Herb Crust

  • 2 Tbsp minced fresh rosemary leaves
  • 2 Tbsp minced fresh thyme leaves
  • 2 Tbsp ground peppercorns
  • 1 Tbsp kosher or sea salt

Method

  1. About 2 hours before preparing, remove lamb from fridge to ensure even cooking. Remove gland to prevent gaminess during cooking.
  2. Preheat oven to 325°F on convection setting. Score skin of both sides of leg.
  3. In bowl, whisk olive oil, garlic, Dijon mustard, salt and white wine. Brush onto both sides of lamb, pressing into scored crevices.
  4. Place leg in roasting pan on roasting rack. Insert cooking probe into thickest part of meat, not touching bone. Cook about 1 hour and 20 minutes, or until internal temperature reaches 95°F.
  5. Reduce oven temperature to 300°F and finish cooking to desired doneness.
  6. In bowl, whisk egg whites until evenly foamy with tiny bubbles. Brush onto both sides of lamb.
  7. In separate small bowl, mix rosemary, thyme, peppercorns and salt. Press herb crust mixture onto areas brushed with egg whites. Place back in pan and cook about 5-7 minutes until crust is formed and browned. Remove from oven and rest 30 minutes.
  8. Carve lamb and arrange on platter.

Hints & Tips
Serve with favorite mint sauce.