Instructions:
Preheat the oven: Preheat your oven to 325°F (160°C).
Prepare the herb mixture: In a small bowl, combine the minced garlic, rosemary, thyme, parsley, Dijon mustard, lemon zest, olive oil, salt, and pepper. Stir until it forms a thick paste.
Season the lamb: Pat the lamb dry with paper towels. Using a sharp knife, make small slits all over the lamb and rub the herb mixture into the slits and all over the surface of the lamb.
Roast the lamb: Place the lamb in a roasting pan with a rack. Pour the white wine or chicken broth into the bottom of the pan to help keep the meat moist. Roast the lamb in the preheated oven for 1 ½ to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Baste the lamb with the juices every 30 minutes.
Rest the lamb: Once the lamb is cooked to your liking, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes before carving.
Serve: Slice the lamb and serve with lemon wedges and a garnish of fresh herbs for a burst of brightness.
Helpful Tips:
For a deeper flavor, marinate the lamb with the herb mixture overnight in the refrigerator.
Pair this roast with classic sides like roasted potatoes, grilled vegetables, or a fresh salad for a complete meal.😋❤️
