If you are craving a mouthwatering centerpiece that will wow everyone at your next dinner, the Roasted Boneless Leg of Lamb with Garlic and Herb Crust and Horseradish Cream Recipe is exactly what you need. This dish pairs a tender, juicy lamb roast coated in a fragrant garlic and herb crust with a cooling, tangy horseradish cream that perfectly balances bold flavors. It’s a classic yet elegant recipe that turns a simple collection of ingredients into a memorable meal, bursting with savory goodness and comforting textures.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this delectable recipe. Each one plays an essential role, from infusing the lamb with aromatic herb flavors to elevating the side sauce’s creamy tang.
- Boneless leg of lamb (2.5-3.5 pounds): The star of the show – tender, lean, and perfect for even cooking.
- Garlic (6 cloves): Adds a pungent, savory punch that caramelizes beautifully under the oven’s heat.
- Olive oil (3 tablespoons): Helps create that flavorful herb crust and keeps the lamb moist.
- Dijon mustard (1 tablespoon): Adds subtle sharpness and binds the herb mixture to the meat.
- Kosher salt (2 teaspoons): Essential for seasoning and bringing out the natural lamb flavors.
- Fresh rosemary (1 tablespoon, chopped): Infuses piney, citrus notes for an unmistakable lamb pairing.
- Fresh thyme (1 tablespoon, chopped): Complements rosemary with earthy depth and a slight minty finish.
- Sour cream (1/2 cup): Base for the horseradish cream, lending a cool, creamy texture.
- Prepared horseradish (2 teaspoons): Provides a sharp, spicy kick that cuts through the richness.
- Water (2 teaspoons): Thins the horseradish cream slightly for perfect consistency.
How to Make Roasted Boneless Leg of Lamb with Garlic and Herb Crust and Horseradish Cream Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 350º F and lining your roasting pan with aluminum foil. This will make cleanup easier and allow the lamb’s natural juices to mingle with the seasoning without sticking.
Step 2: Blend the Garlic and Herb Crust
Combine the peeled garlic, olive oil, Dijon mustard, kosher salt, rosemary, and thyme in a small blender or food processor. Pulse the mixture until it forms a smooth sauce. Be patient as you might need to scrape down the sides several times; this silky herb paste is what will give your lamb that irresistible crust.
Step 3: Prepare the Lamb
Carefully unwrap the boneless lamb leg, keeping it intact. Place it fat side up on a clean surface and pat it dry with paper towels if necessary. This step ensures the herb crust sticks well and helps with browning.
Step 4: Score and Coat
Using a sharp knife, score the lamb’s fat layer in diagonal lines one inch apart, then repeat perpendicularly to create a charming grid. This not only improves flavor penetration but also helps the crust adhere. Spread your garlic and herb mixture all over the top and sides, making sure to get into the scored lines for maximum flavor impact.
Step 5: Tie the Roast
To keep the lamb’s shape during roasting, use kitchen twine to truss it tightly but gently. Wrap a long piece around the length, and then cross two shorter pieces across the width near the ends. This technique keeps the roast compact and ensures even cooking while protecting that luscious herb crust.
Step 6: Roast to Perfection
Place the lamb in the oven and roast for approximately 30 minutes per pound. Monitor your temperature with a meat thermometer: 145º F yields a beautiful medium-rare, 150º to 155º for medium doneness, and 160º if you prefer well done. Rest the lamb for at least 10 minutes after taking it out to let the juices redistribute before slicing.
Step 7: Prepare the Horseradish Cream
While the lamb roasts, whisk together sour cream, prepared horseradish, and water in a bowl. Adjust the horseradish level to your taste—this creamy tang will be the perfect companion for the savory lamb.
How to Serve Roasted Boneless Leg of Lamb with Garlic and Herb Crust and Horseradish Cream Recipe
Garnishes
Fresh sprigs of rosemary or thyme sprinkled on top add vibrant color and a final herbaceous note. A few thin lemon wedges can brighten the plate visually and add a zesty touch for diners who enjoy a citrus contrast.
Side Dishes
This lamb roast pairs wonderfully with roasted root vegetables like carrots and parsnips, which echo the earthy flavors. Creamy mashed potatoes or a silky polenta create the perfect bed for drizzling that horseradish cream. Alternatively, a crisp green salad with a light vinaigrette balances richness with freshness.
Creative Ways to Present
Carve the lamb into thick, juicy slices and arrange them overlapping on a rustic wooden board for a casual, inviting look. Drizzle the horseradish cream across or serve it in a small serving bowl alongside for guests to help themselves. For holiday dinners, garnishing with edible flowers or pomegranate seeds adds a festive flair that’s both beautiful and tasty.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in aluminum foil or store them in an airtight container in the fridge. The lamb will remain flavorful for up to 3 days, and the horseradish cream should be kept chilled separately to maintain freshness.
Freezing
Lamb meat freezes well when properly stored. Cut the leftover roast into portions, wrap them securely in plastic wrap, then place in a freezer bag. For the best quality, consume within 3 months. Freeze the horseradish cream separately in a small container to avoid texture changes.
Reheating
Reheat lamb slices gently in a low oven (around 300º F) wrapped in foil with a splash of broth or water to keep them moist. Avoid microwaving if possible to prevent dryness. The horseradish cream is best served cold, so simply stir and serve after thawing in the refrigerator.
FAQs
Can I use bone-in leg of lamb instead of boneless?
Yes, you can! Keep in mind that cooking times will vary slightly, and you might need to adjust the tying method since the bone adds structure. The flavor will be just as wonderful, if not richer.
How spicy is the horseradish cream sauce?
The sauce has a gentle heat that can be adjusted by the amount of prepared horseradish you add. If you prefer a milder version, reduce the horseradish or add a bit more sour cream for balance.
Can I prepare this recipe ahead of time?
Absolutely! You can mix the garlic and herb crust a few hours ahead and keep it refrigerated. Also, the horseradish cream tastes great if made a day in advance, allowing flavors to develop more fully.
What internal temperature should I aim for?
For medium-rare, pull your lamb at 145º F; medium ranges from 150º to 155º F, and well done is around 160º F. Always allow the lamb to rest so the juices settle and the temperature evens out.
Is this recipe suitable for special occasions?
Definitely! The impressive herb-crusted roast with creamy horseradish sauce makes it ideal for celebrations, family dinners, or cozy holiday feasts where you want something both elegant and satisfying.
Final Thoughts
Treat yourself and your loved ones to the delicious experience of the Roasted Boneless Leg of Lamb with Garlic and Herb Crust and Horseradish Cream Recipe. It’s a dish that combines rich traditions with fresh, vibrant flavors and presents beautifully on any table. Once you try it, this lamb roast will quickly become a favorite go-to for those special meals worth savoring.
