French-Style Roasted Leg of Lamb with Garlic and Herbs

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A French bistro classic, this bone-in leg of lamb is studded with garlic and rosemary, slathered with a fragrant herb butter, and roasted until the crust is mahogany and the interior blushes rosy pink. A quick deglaze with white wine and stock turns the pan drippings into a glossy sauce that pours beautifully over the carved slices.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 30 gFat
• 11 gSaturated Fat
• 2 gCarbs
• 0 gFiber
• 0 gSugar
• 38 gProtein
• 420 mgSodium
• 480 mgPotassium
• 35 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Lamb

• 1 bone-in leg of lamb (about 5 lb / 2.3 kg), trimmed of excess fat
• 6 cloves garlic, cut into thin slivers, plus 4 cloves minced
• 3 tbsp fresh rosemary leaves, chopped, plus small sprigs for the slits
• 2 tbsp fresh thyme leaves
• 2 tbsp Dijon mustard
• 3 tbsp extra-virgin olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

For the Herb Butter

• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh parsley, chopped
• 1/4 tsp fine sea salt

For the White Wine Pan Sauce

• 1 cup dry white wine, such as Sauvignon Blanc
• 1 cup lamb or chicken stock
• 1 tbsp Dijon mustard
• 1 tbsp cold unsalted butter
• Fine sea salt and black pepper, to taste

Directions

1. Preheat the oven to 400°F (200°C). Pat the leg of lamb dry with paper towels and set it on a rack inside a roasting pan. Using a sharp paring knife, cut small slits about 1 inch deep all over the surface of the lamb, and tuck a sliver of garlic and a tiny sprig of rosemary into each one.
2. In a small bowl, mix the minced garlic, chopped rosemary, thyme, Dijon mustard, olive oil, kosher salt, and pepper into a thick paste. Massage the paste thoroughly over the entire lamb, pressing it into the slits so the flavor penetrates the meat. Let the lamb rest at room temperature for 20 minutes while you make the herb butter.
3. Mash the softened butter with the minced garlic, chopped rosemary, parsley, and fine sea salt using a fork until evenly flecked and fragrant. Set aside at cool room temperature so it stays spreadable.
4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the lamb on all meaty surfaces until deeply browned, about 2 minutes per side, turning with tongs. Transfer the seared lamb back to the rack in the roasting pan.
5. Roast at 400°F for 20 minutes, then lower the oven to 350°F (175°C) and continue roasting until an instant-read thermometer inserted into the thickest part (without touching bone) registers 130°F (54°C) for medium-rare, about 50 to 70 minutes more depending on the size of the leg.
6. About 10 minutes before the lamb is done, dot the top generously with the herb butter and return to the oven so it melts and lightly browns. Transfer the lamb to a cutting board, tent loosely with foil, and let rest for 15 to 20 minutes; the internal temperature will climb to roughly 135°F (57°C) for a perfect medium-rare.
7. While the lamb rests, make the pan sauce: pour off all but about 1 tablespoon of fat from the roasting pan, place it over medium heat, and pour in the white wine. Scrape up every browned bit with a wooden spoon, simmer for 2 minutes, then add the stock and Dijon. Reduce until lightly syrupy, about 4 to 5 minutes, then whisk in the cold butter off the heat and season with salt and pepper.
8. Carve the lamb against the grain into thick slices, arrange on a warmed platter, and spoon the pan sauce over the slices just before serving. Pair with pommes Anna, flageolets, or a peppery watercress salad for a true French Sunday supper.

Cook’s Notes

• Bring the lamb out of the fridge 1 hour before roasting so it cooks evenly from edge to center.
• For a larger 6 to 7 lb leg, add 10 to 15 minutes of roasting time and always rely on a thermometer rather than the clock.
• Rubbing the lamb with a thin layer of Dijon before applying the herb paste helps the crust turn extra mahogany and savory.
• Never skip the 15 to 20 minute rest; cutting too early lets the juices escape and dries out the meat.
• Leftover sliced lamb is wonderful cold in a Niçoise-style salad or warmed in a sandwich with cornichons and grainy mustard.

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