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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