Print

California Roast Lamb Recipe: Easy Herb-Crusted Dinner for Family

California roast lamb - featured image
Print Recipe

This California roast lamb features a crisp, fragrant herb crust and tender, juicy meat. It’s an easy, show-stopping centerpiece perfect for family gatherings, holidays, or cozy Sunday dinners.

Ingredients

Scale
  • 1 whole leg of lamb (bone-in preferred, 4–5 lbs)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 large cloves garlic, peeled
  • 2 tablespoons fresh rosemary leaves (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • Zest of 1 large lemon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika (optional)
  • 1 cup dry white wine (e.g., Sauvignon Blanc)
  • 1 cup low-sodium chicken or beef broth
  • Extra fresh herbs and lemon slices for garnish (optional)

Instructions

  1. Remove lamb from fridge, unwrap, and pat dry. Let sit at room temperature for 1 hour.
  2. Preheat oven to 425°F (220°C).
  3. Rub lamb all over with kosher salt and black pepper.
  4. In a food processor, combine garlic, rosemary, thyme, lemon zest, Dijon mustard, and smoked paprika. Pulse until finely chopped. Add olive oil and blend into a thick paste.
  5. Place lamb on a rack in a large roasting pan. Spread herb paste evenly over lamb, pressing gently to adhere.
  6. Pour wine and broth into the bottom of the pan.
  7. Roast lamb at 425°F for 20 minutes.
  8. Reduce oven temperature to 350°F (175°C). Continue roasting until the thickest part registers 135°F (57°C) for medium-rare, about 15–18 minutes per pound (total 60–75 minutes for a 4–5 lb leg). Tent with foil if crust darkens too quickly.
  9. Remove lamb from oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes.
  10. Optional: Make pan sauce by skimming fat from roasting pan, placing pan over medium heat, adding a splash of wine or broth, scraping up browned bits, and simmering for 2–3 minutes. Strain into a pitcher.
  11. Slice lamb across the grain, arrange on a platter, and garnish with fresh herbs and lemon slices. Serve with pan sauce.

Notes

Let lamb come to room temperature before roasting for even cooking. Use a meat thermometer for perfect doneness. If the crust darkens too quickly, tent with foil. The herb crust can be prepped up to 8 hours ahead. Leftovers are great for sandwiches. Recipe is naturally gluten-free and dairy-free.

Nutrition

Keywords: California roast lamb, herb-crusted lamb, family dinner, holiday roast, easy lamb recipe, gluten-free, dairy-free, Easter lamb, Sunday dinner

Find it online: https://katedishes.com/california-roast-lamb-recipe-easy-herb-crusted-dinner-for-family/