Description
This Herb Crusted Leg of Lamb is a succulent, flavorful roast perfect for special occasions like Christmas or Easter. The lamb is butterflied and generously coated with a coarse herb and garlic paste before roasting on a bed of root vegetables, which soak up all the delicious juices. The final dish is complemented by a fresh, zesty mint gremolata, creating a perfect balance of savory, aromatic, and bright flavors.
Ingredients
Scale
Lamb and Herb Paste
- 4-6 lb boneless leg of lamb, preferably butterflied
- Salt and black pepper to taste
- 1 cup fresh herbs, packed (a mix of 2 or 3 of thyme, sage, rosemary)
- 1 cup Italian parsley, packed (about ½ a bunch), tender stems okay
- 15-20 cloves garlic
- 1 tablespoon lemon zest
- ½ tsp salt per pound of lamb
- 5 tablespoons olive oil
Roasting Vegetables
- 6-8 cups variety of chopped root veggies (onions, potatoes, carrots, celery, fennel bulb, parsnips, beets, sunchokes, leeks, whole garlic cloves)
- Olive oil to coat
- Salt and pepper to taste
Mint Gremolata
- ¼ cup olive oil
- ⅓ cup finely chopped mint leaves (packed)
- ⅓ cup finely chopped Italian parsley
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped capers
- 1 finely minced garlic clove
- 2 tablespoons finely chopped onion or shallot
- Salt and pepper to taste
Instructions
- Prepare the Lamb: Remove the lamb from packaging and pat dry thoroughly. Trim away any unwanted large chunks of fat, leaving a little marbling for flavor. If you prefer the outer fat layer, score it diagonally in a criss-cross pattern at 1-inch intervals without cutting into the meat. Place the fatty side down. Butterfly the lamb to form a rectangle if not already done.
- Make Herb Paste: In a food processor, combine all herbs, garlic cloves, salt, pepper, and lemon zest. Pulse until the mixture resembles coarse sand. Add the olive oil gradually, pulsing until just combined into a dry, coarse paste. Avoid making it too smooth or oily.
- Season and Fill Lamb: Sprinkle all sides of the lamb with salt and pepper. Spread about two-thirds of the herb paste evenly inside the lamb. Fold or roll the lamb and tie it at 2-inch intervals with kitchen string to hold its shape. Rub the remaining herb paste all over the outside. If preparing ahead, refrigerate now for 1-3 days and bring to room temperature at least one hour before roasting.
- Prepare Vegetables: Chop a variety of root vegetables into bite-sized pieces. Toss them with olive oil, salt, pepper, and a few sprigs of herbs. Arrange the vegetables in a large roasting pan as a bed for the lamb.
- Roast the Lamb: Preheat the oven to 325°F (163°C). Place the lamb on top of the vegetable bed or a wire rack over a pan if roasting without vegetables. Roast according to the size of the lamb and desired doneness, checking with a meat thermometer. Remove the lamb when done and let it rest loosely covered with foil for 15-20 minutes while the vegetables continue cooking if needed.
- Make Mint Gremolata: In a small bowl, combine olive oil, chopped mint leaves, Italian parsley, lemon zest, lemon juice, chopped capers, minced garlic, chopped onion or shallot, and season with salt and pepper. Mix well.
- Serve: Slice the rested lamb and serve it alongside the roasted vegetables with a spoonful of mint gremolata on top or on the side for added brightness and flavor.
Notes
- This herb-crusted leg of lamb is ideal for holiday meals like Christmas dinner or Easter brunch.
- Resting the lamb after roasting is important to allow juices to redistribute for a tender, juicy result.
- Butterflying the lamb creates an even layer for the herb paste and ensures even cooking.
- You can prepare the herb crusted lamb a day or two in advance to enhance the flavors.
- Roasting the lamb on vegetables allows the veggies to absorb the flavorful drippings, creating a tasty side dish.
Nutrition
- Serving Size: 6 ounces (without vegetables)
- Calories: 407
- Sugar: 0.2 g
- Sodium: 515 mg
- Fat: 22.9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: Approximately 17.4 g
- Trans Fat: 0 g
- Carbohydrates: 1.9 g
- Fiber: 0.4 g
- Protein: 47.1 g
- Cholesterol: 145 mg
