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Perfect Sheet Pan Herb Crusted Leg of Lamb Recipe with Easy Roasted Vegetables

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A simple, flavorful leg of lamb roasted on a sheet pan with an herb crust and caramelized vegetables, perfect for weeknight dinners or special occasions.

Ingredients

  • Boneless leg of lamb (4 to 5 pounds / 1.8 to 2.3 kg), trimmed
  • Fresh rosemary (2 tablespoons, finely chopped)
  • Fresh thyme (1 tablespoon, leaves only)
  • Fresh parsley (1 tablespoon, chopped)
  • Garlic (4 cloves, minced)
  • Olive oil (3 tablespoons, extra virgin)
  • Salt (1.5 teaspoons, kosher preferred)
  • Black pepper (1 teaspoon, freshly ground)
  • Dijon mustard (2 tablespoons)
  • Baby Yukon gold potatoes (1 pound / 450 g), halved
  • Carrots (4 medium, peeled and cut into chunks)
  • Red onions (2 medium, quartered)
  • Parsnips (2 medium, peeled and cut into chunks) – optional
  • Olive oil (2 tablespoons)
  • Salt and pepper, to taste
  • Fresh thyme sprigs (a few, tossed with the veggies)

Instructions

  1. Take the boneless leg of lamb out of the fridge about 30 minutes before cooking to come to room temperature. Pat dry with paper towels.
  2. In a bowl, combine rosemary, thyme, parsley, minced garlic, salt, pepper, olive oil, and Dijon mustard to form a paste for the herb crust.
  3. Rub the herb mixture all over the lamb, pressing firmly to adhere. Place lamb fat side up in the center of a large rimmed sheet pan.
  4. In a large bowl, toss halved potatoes, chopped carrots, quartered red onions, and parsnips with olive oil, salt, pepper, and fresh thyme sprigs.
  5. Spread the vegetables evenly around the lamb on the sheet pan.
  6. Preheat oven to 400°F (200°C). Roast the lamb and vegetables on the middle rack for 1 hour to 1 hour 15 minutes, or until lamb reaches 135°F (57°C) internal temperature for medium-rare. Stir vegetables halfway through roasting.
  7. Remove lamb from oven and tent loosely with foil. Let rest for 15 minutes to redistribute juices.
  8. Slice lamb against the grain into thick slices. Serve with roasted vegetables and spoon pan juices over the top.

Notes

If the herb crust browns too fast, loosely cover the lamb with foil during roasting. Stir vegetables halfway through to avoid burnt edges. Let lamb rest for 15 minutes after roasting for juicier meat. Avoid overcrowding the pan to ensure vegetables roast properly. Dried herbs can be used at one-third the amount if fresh are unavailable. Bone-in leg of lamb requires 15-20 minutes longer cooking time.

Nutrition

Keywords: leg of lamb, sheet pan, herb crust, roasted vegetables, easy dinner, weeknight meal, rosemary, thyme, parsley, garlic, Dijon mustard

Find it online: https://norasfoods.com/perfect-sheet-pan-herb-crusted-leg-of-lamb-recipe-with-easy-roasted-vegetables/