Herb-Roasted Leg of Lamb

Remove the lamb from the refrigerator 1 hour before roasting — a cold leg at the center will cook unevenly, leaving the outer layers overcooked while the center struggles to reach temperature. Using a narrow paring knife, cut 20–25 deep slits all over the leg, 3–4 cm deep, through the fat cap and into the muscle. Push a garlic sliver (and optionally half an anchovy fillet) deep into each slit so it is flush with the surface. Season the entire exterior aggressively with kosher salt and black pepper — a bone-in leg of lamb this size needs more seasoning than you expect, as only the outer layer is accessible to the salt.

Combine the Dijon mustard, rosemary, thyme, olive oil, lemon zest, and a pinch of salt in a bowl. Using a spatula or your hands, coat the entire surface of the lamb leg with this paste — it should be 2–3 mm thick and cover every surface except the cut end of the bone. The mustard acts as both flavor and adhesive, holding the herbs against the surface during roasting and forming the crust. Press the herbs firmly into the paste so they are embedded rather than loose on top.

Preheat the oven to 220°C / 425°F. Place the lamb on a rack in a roasting pan with the wine in the base of the pan. Start at high heat for 20 minutes to brown and set the crust. Reduce to 170°C / 340°F and continue roasting until an instant-read thermometer at the thickest part (not touching bone) reads 57°C / 135°F for medium-rare or 63°C / 145°F for medium, approximately 1 hour 20 minutes to 1 hour 45 minutes for a 2 kg leg. The thickest muscle at the hip end is the reference — the shank will be more cooked, which is fine. Baste with pan juices every 30 minutes. If the crust darkens too fast, tent with foil.

Rest the lamb uncovered on a cutting board for at least 20 minutes — a full 30 for a 2 kg leg. The internal temperature will rise 3–5°C during rest. During this time, deglaze the roasting pan with the remaining wine, scraping up all the golden fond and drippings to make a simple pan jus. To carve: hold the shank bone upright with a towel, run the knife along the bone to free the meat, then carve across the grain in 8–10 mm slices. The slices near the hip will be medium-rare; those near the shank will be more cooked, giving guests options.