Leg of Lamb (Crusted Herbed With Roasted Garlic Sauce)

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I took a recipe from The Plaza Hotel in New York & I made several changes & modifications.

Ingredients Nutrition


  1. In a roasting pan with very hot extra-virgin olive oil, sear the lamb, fat side down first, until golden.
  2. Then turn lamb over and sear the other side.
  3. Remove from heat and allow to rest for 5 minutes.
  4. Brush the mustard onto both sides of the seared lamb.
  5. Season with salt and pepper.
  6. Mix all of the herbs together.
  7. Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
  8. In the same roasting pan, add the 10 cloves of garlic and place the lamb on top of the garlic.
  9. Preheat oven to 350 degrees.
  10. Cook in oven 15 to 20 minutes or until medium-rare.
  11. Remove from oven and from roasting pan and wrap the lamb in aluminum foil to rest.
  12. Place roasting pan on top of stove over medium heat.
  13. Remove garlic& set aside.
  14. Discard all of the fat.
  15. Add the wine and broth and reduce by half.
  16. Place the roasted garlic into a blender or food processor.
  17. Add the reduced stock and wine mixture& puree until smooth.
  18. Add the tablespoon of butter and pulse to incorporate.
  19. Season well with salt and pepper; serve.


Most Helpful

Excellent recipe with superb results! The lamb was very tender, fragrant and made a lovely presentation. Simple to prepare.

Meanerney December 26, 2003

Easy to make, good flavor, nice and moist. I loved the garlic sauce -- that alone gives it five stars! Yay for fresh herbs :-)

A Messy Cook January 05, 2006

Great!! I like the added dijon mustard and sage. Added flavor. You didn't mention whether you covered your lamb thru cooking. I never do. I like the flavor better open in the oven. Garlic and lamb good combo.

glitter January 02, 2004

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