Herb Roasted Boneless Leg of Lamb
Courtesy of Zimmysnook
8
30 minutes
90 minutes
Herb Roasted Boneless Leg of Lamb served with a fresh mint sauce. This festive centerpiece features a succulent boneless leg of lamb, infused with an herb filling and crust. The mint sauce, with its vibrant flavours of mint, parsley, and olive oil, adds the perfect finishing touch to elevate this meal to gourmet status.
Accompanied by melt-in-your mouth fingerling potatoes and red onion wedges roasted under the lamb to absorb all the flavour in the drippings.
Ingredients
1 4.5 to 5.5-pound boneless leg of lamb
- 2 tablespoons avocado oil
- ½ cup white wine, for deglazing (or white wine vinegar)
- 2 to 3 pounds fingerling potatoes, cut in half lengthwise (enough to fill the bottom of the roaster)
- 3 small red onions, cut into quarter wedges with core attached
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ tablespoon paprika
blank
1 cup Italian parsley, chopped
- 1/3 cup fresh rosemary, chopped
- 1/3 cup fresh thyme, chopped
- 1/2 cup green onions, green part chopped (reserve white ends for mint sauce) - 5 to 7 onions
- 10 cloves of garlic, minced
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 5 tablespoons olive oil
blank
1 jalapeño, finely chopped (seeds optional)
- 1/3 cup green onions, reserved white ends, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon chopped capers
- ½ teaspoon kosher salt
- ½ cup red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/4 cup finely chopped mint
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 cup extra-virgin olive oil
blank
Hestan Provisions 14.5-inch Classic Clad Roaster with Rack
Hestan Provisions OvenBond Tri-ply Half Sheet Pan
Hestan Provisions Stainless Steel Mixing Bowl Set, 3-Piece
Directions
blank
In a mini processor, combine the parsley, rosemary, thyme, green onions, garlic lemon zest and salt. Pulse to ensure all ingredients are evenly incorporated. Stream in the olive oil and blend until fully incorporate.
blank
Lay the boneless leg of lamb flat on a clean surface. Generously rub half of the herb sauce on the inside of the lamb, ensuring it is evenly coated with the aromatic mixture.
blank
Carefully roll the lamb into a compact cylinder shape, ensuring the herb sauce remains intact inside. Secure the lamb by tying butcher’s twine around it at regular intervals. This step helps maintain the shape of the lamb during cooking and ensures even cooking.
- Preheat the oven to 400°F convection.
blank
Heat the avocado oil a 14.5” stainless steel roasting pan over medium-high heat. Once hot, place the rolled and tied lamb into the pan, searing it on the fatty side only until very lightly browned. Once seared, remove from the pan, and set aside. Only sear the lamb if there is at least a 1/4-inch (or more) of fat. If the fat has been trimmed more, you will over cook the outside edges of the meat.
- Deglaze the hot pan with ½ cup white wine and scrap the bottom clean before adding the potatoes.
blank
In a medium size bowl, toss the fingerling potatoes with 1.5 tablespoon of the olive oil, salt, pepper and paprika. Lay them cut side down on the roasting pan.
- Toss the onion wedges with the remaining ½ tablespoon of olive oil and a sprinkle of salt, then arrange them over the potatoes.
blank
Lay the seared lamb over the potatoes and onions, transfer the roasting pan to a preheated oven. Roast the lamb at 400°F for 15 minutes, the lower the temperature to 315°F convection and cook until the internal temperature reaches 126°F (about 20 minutes per pound). Remove the lamb from the roaster to a cutting board and loosely tent with foil. Rest the lamb for 20 minutes. The internal temperature will continue to rise to about 134°F, a beautiful medium-rare.
- While the lamb is roasting, prepare the mint sauce.
blank
Combine the jalapeño, green onions, garlic, vinegar, and salt. Let sit for 10 minutes. Then stir in mint, parsley, and olive oil.
blank
Carve the lamb into slices and serve alongside the roasted fingerling potatoes and red onion wedges and your favourite vegetables.
- Note: While the lamb is resting, increase the temperature in the oven to 400°F. Drain excess lamb drippings from the roaster, then finish roasting/browning your potatoes and any other vegetables that you have roasted.
