Roasted Leg of Lamb

Name: Roasted Leg of Lamb
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 8 servings
Ingredients: 1 (3 ½ pound) boneless leg of lamb roast; 1 shallot; 6 garlic cloves; ½ cup fresh parsley; ½ cup fresh mint; ¼ cup olive oil; 1 lemon; 1 teaspoon salt; 1 teaspoon black pepper

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5.0

72 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Resting Time
10 mins
Total Time
2 hrs 40 mins
Servings
8 servings
Calories
233 kcal
Course
Main Course, Dinner
Cuisine
Mediterranean

Roasted Leg of Lamb

Xia Schmidt

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Made with a fresh herb and garlic paste, this delicious roasted leg of lamb is rich with Mediterranean flavors you're sure to love.

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Ingredients

Servings

1 (3 ½ pound) boneless leg of lamb roast trimmed of excess fat
1 shallot peeled
6 garlic cloves peeled
½ cup fresh parsley packed
½ cup fresh mint packed
¼ cup olive oil
1 lemon zested
1 teaspoon salt
1 teaspoon black pepper

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Instructions

Remove the roast from the fridge and let sit at room temperature for about 1 hour.
Preheat the oven to 325˚F and line a rimmed baking sheet with foil (for easy clean up). Place a baking rack on top of the sheet pan and set aside. You can also use a roasting pan.
In the bowl of a food processor, add shallot, garlic, parsley, mint, olive oil, lemon zest, salt, and pepper. Process until a smooth paste forms.
Unroll the lamb and place on a cutting board with the inside of the roll facing up. Rub about half of the herb and garlic paste on the inside, then roll back up into a tight roulade. Use kitchen twine to truss the roast into a tight, even shape, then rub the remaining garlic and herb paste all over the outside surface of the roast.
Roast at 325˚F for about 30 minutes per pound, or until the internal temperature of the lamb taken with an instant read thermometer is between 135˚F and 140˚F. Remove from the oven and tent tightly with foil, shiny side down. Let rest for about 30 minutes. While the meat rests, preheat the oven to 475˚F.
Place the rested roast back into the hot oven and let cook for about 10 minutes, or until the meat starts to brown all over. Remove from the oven and let rest again for 5 to 10 minutes, then carve into thin slices and serve.

Equipments used:

Notes

Storage: Place leftover roasted leg of lamb in an airtight container and refrigerate. Reheat in a baking dish covered with foil in a 350°F oven until warm.
Storage: Place leftover roasted leg of lamb in an airtight container and refrigerate. Reheat in a baking dish covered with foil in a 350°F oven until warm.

Nutrition Information

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Serving 8ounces Calories 233kcal (12%) Carbohydrates 3g (1%) Protein 26g (52%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 80mg (27%) Sodium 372mg (16%) Potassium 440mg (13%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 440IU (9%) Vitamin C 14mg (16%) Calcium 30mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 233 kcal

% Daily Value*

Serving	8ounces
Calories	233kcal	12%
Carbohydrates	3g	1%
Protein	26g	52%
Fat	13g	20%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Cholesterol	80mg	27%
Sodium	372mg	16%
Potassium	440mg	9%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	440IU	9%
Vitamin C	14mg	16%
Calcium	30mg	3%
Iron	3mg	17%