Herb Crusted New Zealand Grass-fed Leg of Lamb Recipe

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour and 30 minutes

Spoon Fork Bacon made this impressive Herb Crusted Leg of Lamb with 100% grass-fed lamb from New Zealand. Despite its simplicity, this recipe delivers on flavor and tastes as good as it looks.

Tip: A whole leg of lamb feeds a lot of people, making it an ideal candidate for your next dinner party or family gathering. Serve with crispy roasted potatoes.

Ingredients:

For the Lamb:

1 (5-6 lb.) New Zealand grass-fed bone-in leg of lamb (Tip: look for the Taste Pure Nature Logo)
1/4 cup Dijon mustard
3 garlic cloves, minced
1 bunch parsley, minced
4 tablespoons rosemary, minced
4 tablespoons thyme, minced
Salt and pepper, to taste

To Serve:

Edible flowers, like fennel flower or arugula flower (optional)

Directions:

For the Lamb:

1. Preheat oven to 350° F.
2. Score lamb leg with a sharp knife. Generously season lamb leg with salt and pepper. Optional: Remove leg of lamb from last 6 inches of bone, for a cleaner presentation.
3. In a small bowl, stir together mustard and garlic. Brush mixture over leg of lamb.
4. In another bowl, toss together parsley, rosemary and thyme. Press mixture over mustard covered leg of lamb.
5. Transfer leg of lamb, fat side up onto a roasting pan and roast in oven for 1 1/2 hours, for medium doneness (thermometer should read 135° F).
6. Remove lamb from oven and cover loosely with foil. Allow lamb to rest for 10 to 15 minutes before slicing and serving.