Roast Herbed Lamb

When you’ve got a beautiful leg of lamb, the wisest move is also the easiest: garlic, olive oil, herbs, hot oven. This back-to-basics roast trusts the quality of the meat to do the heavy work. Slivers of fresh garlic get pushed into pinhole slits all over the leg, where they perfume from the inside as the lamb cooks. A coating of olive oil and a Mediterranean herb rub (think rosemary, thyme, and oregano) form a savory crust on the outside.

The overnight or several-hour fridge rest before roasting is what separates this from a thrown-together dinner. The herbs bloom into the oil, the garlic mellows, and the salt (assumed in any herb mix) penetrates deep into the muscle for fully seasoned meat from edge to center.

Thirty to forty-five minutes in a hot oven gets you to a beautiful rosy medium-rare in the middle with a deeply browned crust on the outside.

Pro Tips

• Use a meat thermometer. Pull the lamb at 125°F (52°C) for medium-rare. Carryover heat will take it to 130°F (54°C) as it rests.
• Make 12 to 16 evenly spaced slits in the leg with a small paring knife. Each gets a thin slice of fresh garlic.
• Use a fresh herb blend if possible: 2 tablespoons each of chopped fresh rosemary, thyme, oregano, and parsley, plus 1 teaspoon kosher salt and ½ teaspoon black pepper.
• Bring the lamb fully to room temperature (about 1 hour out of the fridge) before roasting. Cold lamb cooks unevenly.
• Rest the roast 15 to 20 minutes before carving. Cutting too soon spills the juices instead of letting them redistribute.

Variations

• Add a tablespoon of Dijon mustard to the herb-oil rub for tang and a deeper crust.
• Surround the lamb with halved baby potatoes, carrots, and onions in the roasting pan for a one-dish dinner.
• Marinate overnight with the addition of red wine, lemon juice, and a few crushed bay leaves for a more pronounced flavor.