Herbed Roast Leg of Lamb

1. 1

   Preheat the oven to 375.

2. 2

   Open the leg of lamb on a work surface, fat side down.

3. 3

   Drizzle olive oil over the lamb, rub in the chopped herbs and season with salt and pepper.

4. 4

   Roll up the lamb, fat side out, and tie with kitchen twine at 1-inch intervals.

5. 5

   Season with salt and pepper.

6. 6

   In a small roasting pan, line the bottom with the herb sprigs.

7. 7

   Add the lamb and roast in the top of the oven for about 1 hour, until an instant-read thermometer inserted in the meat registers 125 for medium-rare.

8. 8

   Transfer to a carving board and let rest for 15 minutes.

9. 9

   Strain the roasting juices into a cup and skim off the fat.

10. 10

    Discard the strings and thinly slice the roast.

11. 11

    Drizzle with the juices, sprinkle with fleur de sel and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.