Recipes & Tips

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.


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)


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.

To serve:

  • 7. Top with edible flowers
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