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Bake & Roast

Herb-Roasted Leg of Lamb with Lemon-Cream Sauce
The rubbed lamb can be wrapped in plastic and refrigerated overnight. Let sit at room temperature for 30 minutes before roasting.
1 (6-lb.) semi-boneless leg of lamb, fat trimmed 1/4" thick
3 Tbsp. extra-virgin olive oil
6 garlic cloves, minced
1 1/2 Tbsp. kosher salt
1 Tbsp. minced fresh rosemary
1 Tbsp. minced fresh thyme
1 Tbsp. fennel seeds, chopped
2 tsp. ground black pepper
1 tsp. crushed red pepper
2 lemons, halved
1/2 cup chopped fresh basil
1/2 cup mayonnaise
1/4 cup creme fraiche
1 Tbsp. Dijon mustard
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Herb-Roasted Leg of Lamb with Lemon-Cream Sauce

Herb-Roasted Leg of Lamb with Lemon-Cream Sauce

Herb-Roasted Leg of Lamb with Lemon-Cream Sauce
  • Servings:Serves 8 to 10
  • Prep Time:30 minutes
  • Cook Time:170 minutes
1. Using a sharp knife, cut a 1/2" crosshatch pattern about 1/4" deep into lamb fat and meat. Mix together oil, garlic, salt, herbs, and spices in a bowl and rub all over lamb; let sit for 30 minutes to 1 hour.
2. Heat oven to 450 degrees. Place lamb (fat-side up) and lemons onto a wire rack set in a rimmed baking sheet and roast for 20 minutes.
3. Remove lemons and reserve for the sauce. Reduce oven temperature to 325 degrees and continue to roast lamb until center registers 130 degrees, 1 1/2 to 2 hours. Transfer lamb to a cutting board, tent with foil, and let rest for 30 minutes.
4. Squeeze juice from reserved roasted lemons into a small bowl; add basil, mayonnaise, creme fraiche, and mustard and whisk to combine. Slice lamb and serve with sauce.
Source: Hannaford fresh Magazine, March - April 2016