Herb Roasted Lamb

Instructions

1. Prepare the herb rub
   In a medium bowl, combine the minced garlic, chopped rosemary, thyme leaves, mint, Dijon mustard, olive oil, lemon juice, lemon zest, salt, and pepper. Mix thoroughly to create a paste-like consistency.
2. Prepare the lamb
   Pat the leg of lamb dry with paper towels. Using a sharp knife, make 1/2-inch deep incisions all over the surface of the lamb, about 1 inch apart. This will allow the herb mixture to penetrate the meat.
3. Apply the herb mixture
   Rub the herb mixture all over the lamb, making sure to press some into the incisions. Place the lamb in a large roasting pan and let it marinate at room temperature for 1 hour, or cover and refrigerate for up to 24 hours. If refrigerated, bring to room temperature before roasting.
4. Preheat the oven
   Preheat your oven to 425°F (220°C). Position the rack in the lower third of the oven.
5. Roast the lamb
   Pour the chicken broth into the bottom of the roasting pan. Place the lamb in the oven and roast for 20 minutes at high heat to develop a crust. Reduce the oven temperature to 350°F (175°C) and continue roasting for about 1 hour 15 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) registers 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
6. Rest the meat
   Remove the lamb from the oven, tent loosely with aluminum foil, and let rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
7. Prepare the jus
   While the lamb is resting, pour the pan juices into a small saucepan, skimming off any excess fat. Bring to a simmer over medium heat and reduce slightly to concentrate the flavors, about 5 minutes. Season with salt and pepper to taste.
8. Carve and serve
   Carve the lamb against the grain into thin slices. Arrange on a warm platter and drizzle with some of the pan jus. Serve the remaining jus on the side.