Herb Roasted Leg of Lamb
Ingredients
The lamb
-
4-6
lb
boneless leg of lamb
-
to taste
salt
-
to taste
black pepper
Herb paste
-
1
cup
fresh herbs (thyme, sage, rosemary)
-
1
cup
Italian parsley
-
15-20
cloves
garlic
-
1
tablespoon
lemon zest
-
½
tsp
salt per pound of lamb
-
5
tablespoons
olive oil
Roasting vegetables
-
6-8
cups
variety of chopped root veggies (onions, potatoes, carrots, celery, fennel, parsnips, beets, sunchokes, leeks, whole garlic cloves)
-
to coat
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
Mint Gremolata (to serve)
-
¼
cup
olive oil
-
⅓
cup
finely chopped mint leaves
-
⅓
cup
finely chopped Italian parsley
-
1
tablespoon
lemon zest
-
1
tablespoon
lemon juice
-
1
tablespoon
chopped capers
-
1
clove
finely minced garlic
-
2
tablespoons
finely chopped onion or shallot
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 425°F.
- Pat the lamb dry and trim any unwanted fat.
- Make the herb filling by blending herbs, garlic, salt, pepper, and lemon zest in a food processor, then mix in olive oil until combined.
- Sprinkle the lamb with salt and pepper, then spread ⅔ of the herb paste inside the lamb and roll it up, tying with kitchen twine.
- Rub the remaining herb paste on the outside of the lamb.
- Prepare roasting vegetables and place them in a roasting pan, then set the lamb on top.
- Roast in the oven for 15 minutes at 425°F, then reduce the heat to 325°F and continue roasting until the desired internal temperature is reached.
- While the lamb roasts, prepare the mint gremolata by mixing all its ingredients in a bowl.
- Once cooked, let the lamb rest for 15-20 minutes before slicing and serving with the roasted vegetables and mint gremolata.
Nutrition Facts (estimated)
Servings
8
Calories
407
Total fat
22.9g
Total carbohydrates
1.9g
Total protein
47.1g
Sodium
514.8mg
Cholesterol
145.2mg
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