Fresh Herb Roasted Leg of Lamb
User Reviews
5
Fresh Herb Roasted Leg of Lamb
Description
Fresh Herb Roasted Leg of Lamb is prepared by blending fresh herbs and aromatics into a paste that coats both the interior and exterior of a boneless leg of lamb. The herb mixture combines shallot, garlic, parsley, mint, oregano, rosemary, olive oil, lemon juice, and seasonings. After rolling and tying the lamb, it roasts slowly to an internal temperature tailored to preference, allowing the herbs and citrus to infuse the meat. The result is an herbaceous roast with tender, juicy slices, enhanced by the bright notes from lemon and mint.
The roasting process involves cooking at 325°F until the lamb reaches the desired doneness, ensuring even flavors throughout the rolled cut. Resting the roast before carving redistributes juices, yielding slices that hold moisture and highlight the herb paste coating.
This roast pairs well as a centerpiece for dinners where the herb flavors complement roasted vegetables, potatoes, or a fresh salad. Adjusting the internal temperature allows for rare to well-done servings according to personal preference.
For best results, use a meat thermometer to monitor doneness, tent the roast if the exterior browns too quickly, and consider having a butcher butterfly a bone-in leg if a boneless one is unavailable.
Ingredients
- leg of lamb 3-4 pounds, boneless
For the Fresh Herb Paste
- 1 shallot
- 3 cloves garlic
- 1/4 cup parsley packed; fresh
- 1/4 cup fresh mint packed
- 1/4 cup oregano fresh, packed
- 2-3 tablespoons rosemary fresh, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice fresh
- 1/2 teaspoon kosher salt
- 1/4-1/2 teaspoon black pepper fresh ground
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 your leg of lamb is bone-in, ask your butcher to butterfly and remove the bone for easier preparation.
- Cooking time depends on roast size; use a meat thermometer from the 1-hour mark to reach your preferred internal temperature.
- Tent the roast with foil if the outside browns too quickly before the inside is done.
- The USDA recommends an internal temperature of 145°F, but you may choose levels between rare (115-120°F) to well-done (150-155°F) based on preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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