Roasted Leg of Lamb Recipe

Name: Roasted Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
2
Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth.
3
Rub the paste all over the lamb and place in a lightly oiled roasting pan.
4
Let stand at room temperature for 30 minutes.
5
Preheat oven to 425 degrees F.
6
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.
7
Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium).
8
Slice the meat against the grain and serve with pita.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Leg of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Leg of Lamb

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