Roasted Leg of Lamb

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Greek

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
2 hr 5 min
Level:
Easy
Yield:
6 servings

Times:

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

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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

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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Comments & Reviews

recipe Roasted Leg of Lamb
Annie Milpitas, CA 12-01-2009
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Enjoyable
Rated: 5 stars out of 5

Great flavor. Enjoyable to eat. Mix the pita sandwich with the potatoes...fun. No knife and fork, Have had recipe using... kitchen and the outside BBQ. Good food! Note: We have enjoyed the flavor of american lamb the most ( vs. lamb from any other part of the world),Read more
recipe Roasted Leg of Lamb
Dawn Dallas, TX 11-19-2009
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Just-right flavor!
Rated: 5 stars out of 5

We really enjoyed our leg of lamb... we found it took a little longer to cook to temperature, but that was fine. I wish I... had seen Bobby make this, however; I felt that my mixture was too soupy. (My lemons were very juicy, and maybe I should have dried the herbs after washing.) But the flavor of the roast wasn't affected -- it's just that quite a bit of the mix ran off and into the bottom of the pan. Again, tho, the roast was well-flavored and came out wonderfully. This was quick and easy to put together; I will definitely use this recipe again (we have a rack of lamb in the freezer...)Read more
recipe Roasted Leg of Lamb
Kylie Manassas, VA 09-25-2006
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So many possibilities
Rated: 5 stars out of 5

I made this Friday night for my fiance and me so I only used a 2.5 lb leg of lamb. I made a homemade yogurt/cuke sauce and... served it with feta and chopped tomatoes on the warm pita bread. It was amazing. I laid the leg of lamb on a bed of rosemary twigs too. The house smelled so amazing. The thermastat read right at 138 when I took it out and it was perfectly pink. Amazingly enough, it didn't take that long at all. I made it on a Friday night after work.Read more
recipe Roasted Leg of Lamb
Anne Palm Beach Gardens, FL 09-17-2006
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Absolutely Delicious!
Rated: 5 stars out of 5

This was the best lamb our family has every enjoyed. The recipe was easy to follow, easy to prepare and totally foolproof. ... The lamb was moist and fully of flavor...no need for gravy or the traditional mint jelly. Even my father-in-law - who usually will not touch lamb - had seconds. This recipe is a keeper and I will be emailing to everyone in my address book! Way to go, Bobby!Read more