Recipe and Photography courtesy of Feast at Home (feastathome.com)
Take a break from the ham this spring, and be bold with a delicious roasted lamb’s leg.
MAKES 4-6 SERVINGS
INGREDIENTS
- 3 1/2–5 pound leg of lamb, boneless, butterflied
- 1/2 teaspoon salt and cracked pepper
- 1 cup herbs; rosemary, thyme, sage
- 1 cup flat-leaf parsley
- 10 cloves of garlic
- 1 tablespoon lemon zest
- 5 teaspoons olive oil
For the Mint Gremolita
- 1/2 cup olive oil
- 1/3 cup mint leaves, finely chopped
- 1/3 cup Italian parsley, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon capers
- 1 garlic clove, minced
- 2 tablespoons onion, finely chopped
- Salt to taste
PREPARATION
- Preheat the oven to 425 F.
- Pat dry the lamb and butterfly it so it lies flat and will roll evenly. Trim off any fat as desired. Generously sprinkle with salt and pepper.
- Make the herb paste: Pulse herbs with the garlic and lemon zest in a food processor, until coarsely chopped. Add olive oil and blend until a dry paste forms.
- Spread 2/3 of the herb paste into the inside of the lamb. Carefully roll the lamb up and around itself, making sure the sides are even and the paste faces inward.
- Tightly wrap the lamb with kitchen twine, in one inch intervals.
- Rub the outside with the remaining herb paste.
- Place the lamb on an a roasting rack, over a pan. Roast for 15 minutes, then turn the oven down to 325 F. Continue cooking for another 50-75 minutes, or until the inside temperature registers between 125-135 F. Remove the lamb from the oven and let it rest for 20 minutes.
- Make the gremolata: combine all the ingredients into a small bowl.
- Slice the lamb leg in thin slices, against the grain, and serve with gremolita.