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Perfect Herb Butter Roasted Leg of Lamb with Mint Chimichurri

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A tender, flavorful roasted leg of lamb coated in a rich herb butter and served with a bright, fresh mint chimichurri sauce. This recipe balances fuss-free cooking with impressive results, perfect for special occasions or a comforting meal.

Ingredients

Scale
  • 4 to 5 pounds bone-in leg of lamb
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon kosher salt or sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • ½ cup packed fresh mint leaves, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon red chili flakes (optional)
  • Juice of ½ lemon

Instructions

  1. Remove the lamb from the fridge about 30 minutes before cooking to come to room temperature.
  2. Using a sharp knife, make shallow diagonal cuts about 1-inch apart across the fat cap of the leg.
  3. In a bowl, combine softened butter, chopped rosemary, thyme, minced garlic, salt, and pepper. Mix until well blended.
  4. Rub the herb butter all over the lamb, working it into the scored fat and crevices.
  5. Place the lamb on a rack in a roasting pan, fat side up. Drizzle olive oil over the top.
  6. Roast in a preheated oven at 375°F (190°C) for about 1 hour and 15 minutes for medium-rare (internal temperature of 135°F / 57°C). Adjust time if your leg is bigger or smaller.
  7. Remove from the oven and tent loosely with foil. Let it rest for at least 15 minutes.
  8. While the lamb rests, whisk together chopped mint, parsley, olive oil, red wine vinegar, lemon juice, chili flakes, salt, and pepper in a bowl. Taste and adjust seasoning as needed.
  9. Carve the lamb thinly against the grain and spoon the mint chimichurri generously over the top or on the side.

Notes

Use a meat thermometer to avoid overcooking; aim for 135°F (57°C) for medium-rare. Let the lamb rest for at least 15 minutes to redistribute juices. For a crispier crust, broil for 2-3 minutes at the end, watching closely. If dairy-free, substitute butter with vegan margarine or olive oil. Fresh herbs are preferred for best flavor. Baste halfway through roasting with pan juices to keep moist.

Nutrition

Keywords: leg of lamb, roasted lamb, herb butter, mint chimichurri, easy lamb recipe, holiday roast, dinner party, Mediterranean lamb

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