This roasted boneless leg of lamb is seasoned with rosemary, garlic, and sage. Prep is simple and quick, and the bright, herby salsa verde on the side keeps the flavors light and fresh.
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An oven roasted boneless leg of lamb makes a beautiful centerpiece for Easter, Christmas, or any celebratory meal. It's elegant and dramatic, but you may be surprised at how easy it is to make!
Lamb loves herbs of all kinds, so we'll use rosemary, sage and other Italian flavors for roasting, then get some freshness from cilantro and mint in the salsa verde.
The secret to this recipe is that the leg of lamb is butterflied, then massaged with olive oil, herbs, and spices before it's rolled back up. This ensures rich, delicious flavor throughout the meat and makes for a gorgeous presentation.
Ingredients
For the leg of lamb
- Boneless leg of lamb: In most cases you'll find a small boneless leg of lamb that's about 2-3 pounds. They can run much larger, but if you plan to cook a larger one, you may have to order from the butcher.
- Rosemary and sage: These hardy herbs will provide flavor as the lamb roasts.
- Garlic and anchovies: Don't fear the anchovies! They add a wonderful umami and a bit of salt. (But if you're still afraid you can leave them out...)
- Crushed red pepper and lemon zest: For a hint of spice and some brightness.
- Olive oil, salt, and pepper
For the salsa verde
- Cilantro and Mint: These two softer herbs complement the lamb well, but you can also try basil, tarragon, chives, or parsley.
- Olive oil, lemon juice, salt: Use your best olive oil here as its flavor is a major component of the sauce.
Instructions
Adapted from The Barbuto Cookbook by Jonathan Waxman.
Preheat the oven to 450 degress F.
Unroll the leg of lamb and use a good chef's knife to trim excess fat, tendon, and connective tissue. Butterfly each end so that the meat is an even thickness throughout. To butterfly it, cut the thick part of the meat nearly in half, then open it like a book. Season generously on both sides with salt and black pepper.
Finely chop the rosemary, sage and anchovies. Use a microplane grater to grate the garlic and zest the lemon. Combine with olive oil, salt and crushed red pepper to form a paste.
Rub the herb paste all over both sides of the meat.
Roll the leg back up, and secure with kitchen twine.
Place a cast iron skillet over medium-high heat. Sear the leg of lamb, turning every two minutes or so, until all sides are golden brown.
Transfer to a sheet pan lined with a wire rack, place in the oven, and immediately turn the temperature down to 350 degrees.
Roast until an instant read thermometer reads 130 degrees (or your desired temperature.) Let rest for 10-15 minutes before slicing.
While the lamb roasts, make the salsa verde. Finely chop the mint and cilantro, then stir together with olive oil, lemon juice and a pinch of salt.
Cooking Time
Since a boneless leg of lamb can be anywhere from 2-5 pounds, you'll need to determine the cooking time by how much it weighs, and how you want the meat to be cooked. At 350 degrees F, cook for about 15 to 20 minutes per pound until you reach your desired temperature: 120-125 F for rare, 130-135 for medium rare, 140-145 for medium, 150-155 for medium well, and 160+ for well done.
Keep in mind that it will continue to cook once you take it out of the oven to rest, so remove it when it's 5-7 degrees lower than you want it to be at serving time.
What to serve on the side
A boneless leg of lamb pairs well with a variety of side dishes in almost any season.
- Crispy Pan Fried Brussels Sprouts with Garlic and Hazelnuts are a perfect complement to the Italian seasonings in the lamb.
- Roasted Potatoes are a classic choice.
- A Winter Squash Gratin echoes the sage in its creamy sauce.
- A simple Massaged Kale Salad is hearty without being heavy.
- A Manhattan or a Boulevardier would both be excellent cocktail choices.
Tips
- I recommend the searing process if you have a small boneless leg of lamb that's about 2-3 pounds. But this proves pretty difficult if you have a large one, so if it exceeds 3 pounds, or if you just don't want to sear it at all, roast it at 450 degrees F for 15 minutes before you turn the heat down to 350 F.
- When trimming the meat, pay special attention to any connective tissue and tendons that may remain near the joint, as this won't break down when cooking. You could also ask your butcher to do the trimming for you.
FAQ
Almost any of them! The earthy, rich flavor of lamb can stand up to the hardiest of herbs like rosemary and sage, and is also enhanced by softer herbs like basil and cilantro. Choose what suits your taste.
You can, but you don't have to. I like to brown a small leg of lamb before roasting so that the exterior gets a bit crisp and the fat renders quickly. This keeps it from getting overcooked on the inside while you're waiting for it to brown on the outside. If you have a large leg of lamb, browning it in a skillet will be difficult or impossible, so cook it at 450 for the first 15 minutes to brown it instead. Since it's larger, you won't have the danger of overcooking.
The key to tender leg of lamb is not to overcook it. Don't go past medium (about 140-145 degrees F) and the meat should remain tender.
Recipe
Boneless Leg of Lamb with Cilantro-Mint Salsa Verde
Equipment
Ingredients
Leg of Lamb
- 2 lb bonless leg of lamb
- ¼ cup extra-virgin olive oil
- 3 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh rosemary
- 3 anchovies
- 6 cloves garlic
- ½ teaspoon crushed red pepper flakes
- zest of one lemon
- kosher salt and freshly ground black pepper
Cilantro-Mint Salsa Verde
- ¾ cup extra-virgin olive oil
- ¾ cup chopped fresh cilantro
- ⅓ cup chopped fresh mint
- 1 tablespoon lemon juice
- pinch kosher salt
Instructions
- Preheat the oven to 450 degrees F.
- Unroll the leg of lamb and use a good chef's knife to trim excess fat, tendon, and connective tissue. Butterfly each end so that the meat is an even thickness throughout. To butterfly it, cut the thick part of the meat nearly in half, then open it like a book. Season generously on both sides with salt and black pepper.
- Finely chop the rosemary, sage and anchovies. Use a microplane grater to grate the garlic and zest the lemon. Combine with olive oil, salt and crushed red pepper to form a paste. Rub the herb paste all over both sides of the meat.
- Roll the leg back up, and secure with kitchen twine.
- Place a cast iron skillet over medium-high heat. Sear the leg of lamb, turning every two minutes or so, until all sides are golden brown. See note.
- Transfer to a sheet pan lined with a wire rack, place in the oven, and immediately turn the temperature down to 350 degrees. Roast until an instant read thermometer reads 130 degrees (or your desired temperature.) Let rest for 10-15 minutes before slicing.
- While the lamb roasts, make the salsa verde. Finely chop the mint and cilantro, then stir together with olive oil, lemon juice and a pinch of salt.
Notes
- I recommend the searing process if you have a small boneless leg of lamb that's about 2-3 pounds. But this proves pretty difficult if you have a large one, so if it exceeds 3 pounds, or if you just don't want to sear it at all, roast it at 450 degrees F for 15 minutes before you turn the heat down to 350 F.
- When trimming the meat, pay special attention to any connective tissue and tendons that may remain near the joint, as this won't break down when cooking. You could also ask your butcher to do the trimming for you.
- Adapted from The Barbuto Cookbook
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