Fresh Herb Roasted Leg of Lamb
User Reviews
5.0
12 reviews
Excellent
Fresh Herb Roasted Leg of Lamb
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This festive boneless leg of lamb is rubbed with a mixture of fresh herbs, garlic and lemon and then roasted to perfection.
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Ingredients
- boneless leg of lamb 3-4 pounds
For the Fresh Herb Paste
- 1 shallot
- 3 cloves of garlic
- 1/4 cup packed fresh parsley
- 1/4 cup packed fresh mint
- 1/4 cup packed fresh oregano
- 2-3 tablespoons fresh minced rosemary
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4-1/2 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 325°F.
- Combine all ingredients for the fresh herb paste in a food processor or high powered blender. Blend until combined and mixture has the consistency of pesto.
- Since your leg of lamb is already boneless, it has already been butterflied for you.* Lay it on a work surface with the inside facing up. Spread about ⅔ of the paste on the inside of the roast. Roll the leg up into a roast shape and tie with cotton kitchen twine. Rub the remaining herb paste all over the outside of the roast.
- Place on a rack in a roasting pan and roast for 60-90* minutes, until the internal temperature has reached your desired level of doneness (***see chart in notes. I roasted mine to 135°F)
- Remove from oven and allow to rest for twenty minutes before carving.
Notes
- *If you have a bone in leg of lamb, butterfly the roast and remove the bone. It is a bit daunting, so we suggest asking your butcher to do it for you if you are unable to find a boneless roast.
- **Cooking time varies depending on the size and shape of the roast. After 1 hour use a thermometer to take the internal temperature. If the temperature has not reached your desired doneness, continue to roast and check the temperature every 15-20 minutes until it does. If the outside starts to brown too much, tent with foil. A good rule of thumb is that it takes about 20 minutes per pound for the roast to cook, however always use a meat thermometer to ensure roast is cooked correctly.
- ***The USDA recommends cooking to an internal temperature of 145. If you would prefer to select a different level of doneness, please consult this chart.Temperature Chart:Rare: 115 to 120°FMedium-Rare: 120 to 125°FMedium: 130 to 135°FMedium-Well: 140 to 145°FWell-Done: 150 to 155°F
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
4g
(1%)
Protein
30g
(60%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
91mg
(30%)
Sodium
286mg
(12%)
Potassium
483mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
345IU
(7%)
Vitamin C
6.8mg
(8%)
Calcium
53mg
(5%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 91mg | 30% |
| Sodium | 286mg | 12% |
| Potassium | 483mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 53mg | 5% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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