Leg of Lamb
🍖 Boujee Chicken Herb-Crusted Leg of Lamb
Aromatic. Unexpected. Absolutely Perfect.
This is what happens when our most elegant salt meets a classic dinner centerpiece. Boujee Chicken Salt, with its blend of purple sage, lavender oregano, and tarragon, creates a savory crust that’s floral, herbal, and deeply flavorful.
It’s the kind of lamb that makes you put your phone down, close your eyes, and chew slow.
🧂 Ingredients
- 1 boneless leg of lamb (3–4 lbs)
- 2 tbsp Boujee Chicken Salt
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Zest of 1 lemon
- Black pepper, to taste
🔥 Directions
- Prep the lamb: Remove excess fat and pat the lamb dry. Score the fat cap lightly if needed.
- Make the herb rub: In a small bowl, mix Boujee Chicken Salt, rosemary, thyme, garlic, olive oil, lemon zest, and black pepper.
- Coat the lamb: Rub the herb mixture generously over the entire lamb. Let it marinate for at least 1 hour (or overnight in the fridge).
- Roast: Preheat oven to 375°F (190°C). Roast lamb on a rack in a roasting pan for 60–75 minutes or until internal temp reaches 135°F for medium-rare.
- Rest & slice: Let the lamb rest for 15 minutes before slicing. Serve with roasted root vegetables or lemony white beans.
🌿 Made with:
📸 Pair It With:
- Greek Herb Salt – for potatoes or tzatziki
- Seafood Salt – if lamb isn’t the only protein on the table
“I thought this salt was just for chicken. But on lamb? Game. Over.”
– Customer in Jacksonville