
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 |
1. | Preheat oven to 325°F. |
2. | 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. |
3. | 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. |
4. | 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 |
5. | Remove from oven and allow to rest for twenty minutes before carving. |
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