Herb-Stuffed Leg of Lamb

1. 1

   Put oven rack in middle position and preheat oven to 350F.

2. 2

   Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.

3. 3

   Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper.

4. 4

   Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals.

5. 5

   Pat lamb dry and transfer to a small roasting pan.

6. 6

   Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining 1/4 teaspoon pepper.

7. 7

   Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes.

8. 8

   Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing.

9. 9

   Cut off and discard string and serve lamb warm or at room temperature.

10. 10

    *Available at most supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.