Photo: Roasted Leg of Lamb Recipe
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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By alenazi26_8775529
San Diego , CA
on May 14, 2011
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OMG my husband is Arab and he loves lamb and much as i love carne asada tacos( I am Mexican so every time i am trying a new lamb recipe i get scare that he won't like it. I got A with this one.
By berjuhie_11615853
Methuen, MA
on May 03, 2011
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This was very tasty and most delicious. Ordinarily I do not care to eat cold roast lamb as it is too fatty, but with all the fat removed and the flavor from this roast this was extraordinary. I made this for a church memorial service. I will use this sauce again.
By carolejf_12105135
Morristown, 70
on April 23, 2011
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Very easy to make (I substituted a smaller amount of dried mint, as I didn't have fresh, and I added fresh thyme, and following the directions to remove when the internal thermometer was at 135 gave us a perfect medium rare. The meat was moist, but I would have liked the rub flavors to be more evident in the finished dish. So I would make it again, but it's not quite a favorite.
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