Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Pat 1½ lb boneless leg of lamb dry. Rub all over with 2 tablespoons olive oil, 3 minced garlic cloves, 2 teaspoons herbes de Provence, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Set it in a small roasting pan or oven-safe skillet.

2. 2

   Roast 25–35 minutes depending on thickness, until an instant-read thermometer hits about 135°F for medium-rare or 145°F for medium. The herbs should smell toasty, not burned.

3. 3

   Transfer the lamb to a board and rest 10 minutes — the juices need that pause. Meanwhile, set the pan over medium heat, add ½ cup low-sodium chicken broth, and scrape up the browned bits. Simmer 2–3 minutes until slightly reduced.

4. 4

   Stir 1 teaspoon lemon juice into the pan juices. Slice the lamb against the grain and spoon the sauce over. You want rosy roast lamb with herbes de Provence and savory pan juices — not gray dry meat or a bitter burned herb crust.