Description
A delicious butterflied leg of lamb seasoned with fresh herbs and served with roasted root vegetables.
Ingredients
Scale
- 4–6 lb boneless leg of lamb, preferably butterflied
- to taste salt and black pepper
- 1 cup fresh herbs, packed (a mix of thyme, sage, rosemary)
- 1 cup Italian parsley, packed (about a ½ a bunch), tender stems ok
- 15–20 cloves garlic
- 1 tablespoon lemon zest
- ½ tsp salt per pound of lamb
- 5 tablespoons olive oil
- 6–8 Cups variety of chopped root veggies (onions, potatoes, carrots, celery, fennel bulb, parsnips, beets, sunchokes, leeks, whole garlic cloves)
- to coat olive oil
- ¼ cup olive oil
- ⅓ cup finely chopped mint leaves, packed
- ⅓ cup finely chopped Italian parsley
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped capers
- 1 finely minced garlic clove
- 2 tablespoons finely chopped onion or shallot
- to taste salt and pepper
Instructions
- Remove lamb from packaging and pat dry well. Trim away any unwanted fat.
- Prepare the herb paste by placing all the herbs, garlic, salt and pepper, and lemon zest in a food processor and pulse until it becomes like very coarse sand. Add olive oil, scraping down the sides if necessary, and pulse until just combined.
- Sprinkle all sides of the lamb with salt and pepper. Spread 2/3 of the herb paste on the inside of the lamb, saving the rest for the outer crust.
- With the filling on the inside, tie the lamb at 2-inch intervals. Rub the remaining filling paste all over the outside of the lamb.
- Refrigerate for 1-3 days if making ahead. Bring lamb to room temperature at least one hour before roasting.
- Choose a roasting method. Roast alone on a wire rack, over a pan, or prepare a bed of roasting veggies for the lamb to rest on.
- Cut any combination of roasting vegetables into bite-size pieces. Toss with olive oil, salt, and pepper, then lay lamb roast directly over the top in a large roasting pan.
- Reduce heat to 325°F and continue roasting, understanding that the size of the lamb will determine roasting time. Use a thermometer to check doneness.
- Once cooked, remove lamb from the baking dish and set aside on a cutting board, loosely covered with foil. Let the veggies continue to cook if needed.
- Rest the lamb for 15-20 minutes before slicing. Serve with roasted veggies and optional mint gremolata.
Notes
- Resting the lamb is important after cooking.
- The size of the lamb will determine the roasting time.
- For the optional Mint gremolata, combine all gremolata ingredients in a small bowl.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg