This delicious Fresh Herb Boneless Leg of Lamb is smothered in a mixture of fresh herbs and garlic and then roasted to perfection. Perfect for a spring celebration dinner!
We are in full spring mode over here. If you follow me on instagram and snapchat (foxandbriar), you probably saw my saturday escapades. We went to visit the famous cherry blossom trees at the University of Washington. I absolutely LOVE cherry blossoms and I feel like I see less of them around where I live now vs. in Portland. The UW trees are totally gorgeous. They are quite mature – much bigger and older than most of the cherry blossom trees I have seen. I was pretty surprised at how very crowded the area was though! It seems to be a huge tourist attraction. The time of day we went was probably part of it, it might be better to go earlier in the morning. In addition to getting my cherry blossom fix, our visit also gave my husband the opportunity to show me around his alma mater. If you are in the Seattle area, run to the UW campus and check out the cherry blossoms, they are probably not going to be around much longer!
So since I am all about spring these days, I seem to be focused on springy foods as well. On Friday I brought you THESE braised leeks, and today I am bringing you another quintessentially spring dish – Roasted boneless Leg of Lamb. A leg of lamb is such a show stopper and perfect for Easter or any spring celebration dinner. I actually created this recipe for the Fred Meyer Easter E-Book, which you can find HERE. I wanted to compliment the characteristically lamby taste, so I made a paste of fresh herbs, shallots, garlic and lemon. The leg of lamb is butterflied, rubbed with the fresh herb paste, rolled up and then roasted. I find that buying a leg of lamb that is already boneless is the way to go. Although it is possible to remove the bone yourself, it is difficult and time-consuming and I wouldn’t recommend it (take it from someone who has been there). If you can’t find a boneless leg of lamb, ask your butcher to remove the bone for you.
A fresh herb paste compliments the distinctive lamb flavor in this Roasted Boneless Leg of Lamb.
Combine all the ingredients for the herb paste in a food processor and blend until it is totally combined and has the consistency of pesto. Lay the leg of lamb out with the inside facing up. It is already butterflied, but you may need to slice it just a little to open it up completely, like a book. Spread the herb paste all over the inside, then roll it up and tie with kitchen twine. The cooking time is going to vary based on the size and shape of the roast. Mine took about an hour and 20 minutes and I roasted it to 135 degrees, which is medium rare. Please note that the FDA does recommend roasting to 145 degrees, and that is going to be medium well to well done. Also note that the roast will continue to cook a little after you take it out of the oven, so take it out when it is 5 degrees cooler than you want the final temperature to be. I have included a list of cooking temperatures in the notes section of the recipe.
After removing from the oven, allow it to rest for twenty minutes. Remove the twine, slice and serve! I served mine with THESE Rosemary Garlic Potatoes and it was a hit, and THESE Braised Leeks would also be a great side dish. And a simple salad with a fresh, bright lemon vinaigrette would be lovely with this as well!
Some tools I used for this recipe (affiliate links)…..
|Fresh Herb Roasted Leg of Lamb|| |
- Boneless Leg of Lamb, 3-4 pounds
- 1 shallot
- 3 cloves of garlic
- ¼ cup packed fresh parsley
- ¼ cup packed fresh mint
- ¼ cup packed fresh oregano
- 2-3 tablespoons fresh minced rosemary
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼-1/2 teaspoon fresh ground black pepper
- Preheat oven to 325 degrees.
- 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.
- 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.
- 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 (***see chart in notes. I roasted mine to 135)
- Remove from oven and allow to rest for twenty minutes before carving.
**Cooking time varies depending on the size and shape of the roast. After 1 hour use a thermometer to take the internal temperature. If the temperature has not reached your desired doneness, continue to roast and check the temperature every 15-20 minutes until it does. If the outside starts to brown too much, tent with foil. A good rule of thumb is that it takes about 20 minutes per pound for the roast to cook, however always use a meat thermometer to ensure roast is cooked correctly.
***The USDA recommends cooking to an internal temperature of 145. If you would prefer to select a different level of doneness, please consult this chart.
Rare: 115 to 120°F
Medium-Rare: 120 to 125°F
Medium: 130 to 135°F
Medium-Well: 140 to 145°F
Well-Done: 150 to 155°F
Looking for some sides? Give these a try…..
Disclosure: Thank you to Fred Meyer for sponsoring this post! You can can also find this recipe, among others, in the Fred Meyer Easter E-Book
This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!