Roasted Leg of Lamb

Total Time:
3 hr 5 min
Prep:
5 min
Inactive:
55 min
Cook:
2 hr 5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
  • 8 garlic cloves
  • 1 cup flat-leaf parsley
  • 1/4 cup fresh mint leaves
  • 2 teaspoons lemon zest
  • 2 lemons, juiced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • Pita bread, wrapped in foil and warmed in the oven
Directions
Watch how to make this recipe.
  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

  • Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.

  • Preheat oven to 425 degrees F.

  • Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.

  • Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.


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