5.0 from 72 votes
Roasted Leg of Lamb
Made with a fresh herb and garlic paste, this delicious roasted leg of lamb is rich with Mediterranean flavors you're sure to love.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.