Herb-Crusted Lamb Roast

Ingredients

Leg of lamb

4-5 pounds

Salt

1 tablespoon

Black pepper

1 teaspoon

Olive oil

3 tablespoons

Lemon zest

1 tablespoon

Fresh rosemary

2 tablespoons, chopped

Garlic cloves

5, minced

Chicken or vegetable broth

1 cup (for basting)

Optional: Fresh mint

2 tablespoons, chopped (for garnish)

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a small bowl, mix together the minced garlic, chopped rosemary, lemon zest, olive oil, salt, and black pepper to form a flavorful paste.
3. Rub this mixture generously all over the leg of lamb, ensuring you massage it into all nooks and crannies for maximum flavor.
4. Place the lamb on a rack in a roasting pan, fat side up. Pour the chicken or vegetable broth into the bottom of the pan to keep the meat moist during roasting.
5. Roast the lamb in the preheated oven for approximately 1.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer to ensure accuracy.
6. Baste the lamb with the pan juices every 30 minutes to enhance its juiciness and flavor.
7. Once cooked, remove the lamb from the oven and cover loosely with foil. Let it rest for 15 minutes before carving to allow the juices to redistribute.
8. If desired, garnish with freshly chopped mint for a refreshing touch before serving.