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    Home » Recipes » Main Dish Recipes

    Boneless Leg of Lamb with Cilantro-Mint Salsa Verde

    Published: Mar 11, 2022 · Modified: Dec 15, 2022 · by Debra with Leave a Comment · 1668 words. About 9 minutes to read this article. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    A platter and two plates of sliced boneless leg of lamb next to a small bowl of salsa verde, with gold utensils, a glass of wine, and a brown towel.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    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.

    Jump to:
    • Boneless leg of lamb is an easy and elegant main course
    • Ingredients you'll need
    • How to make boneless leg of lamb
    • How long to cook it
    • What to serve with boneless leg of lamb
    • Tips for prepping and cooking boneless leg of lamb
    • FAQ
    • Recipe

    Boneless leg of lamb is an easy and elegant main course

    • Perfect for holidays, dinner parties, and special occasions.
    • Cooks faster than you think: just 15 to 20 minutes per pound.
    • We'll butterfly it (or ask the butcher to do it) then roll it and tie it for even roasting and beautiful presentation.
    • It's gluten free and dairy free!
    • Boneless leg of lamb is great way to feed 6 or more people, with very little active cooking time.
    A raw boneless lamb leg surrounded by fresh herbs and small bowls of spices.

    Ingredients you'll need

    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.

    How to make boneless leg of lamb

    Adapted from The Barbuto Cookbook by Jonathan Waxman.

    Preheat the oven to 450 degress F.

    A butterflied lamb leg seasoned with salt and pepper on a sheet pan.

    Step 1: Trim the fat and butterfly the leg of lamb

    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.

    A microplane grater, a zested lemon, and a bowl with herbs, olive oil and anchovies.

    Step 2: Make the rub and season the meat

    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.

    A lamb leg seasoned with an herb mixture.

    Rub the herb paste all over both sides of the meat.

    A lamb leg that has been seasoned with herbs, rolled and tied with butcher twine.

    Step 3: Tie up the roast and sear

    Roll the leg back up, and secure with kitchen twine.

    A seared leg of lamb in a cast iron skillet.

    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.

    Step 4: Roast in the oven

    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.

    Cut lemons, fresh mint sprigs and a bowl of chopped herbs and olive oil.

    Step 5: Make the salsa verde

    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.

    How long to cook it

    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 the lamb 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.

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    What to serve with boneless leg of lamb

    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 for prepping and cooking boneless leg of lamb

    • 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.
    • Be sure to let the meat rest before slicing. Resting the meat allows the juices will go back into it. If you cut the lamb too soon, those juices will go running out all over your cutting board.

    FAQ

    What herbs are best with leg of lamb?

    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.

    Should you brown a boneless leg of lamb before roasting?

    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.

    How do you cook lamb so it's tender?

    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

    A platter and two plates of sliced boneless leg of lamb next to a small bowl of salsa verde, with gold utensils, and a brown towel.

    Boneless Leg of Lamb with Cilantro-Mint Salsa Verde

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Diet: Gluten Free, Low Lactose
    Keyword: Roasted boneless leg of lamb
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 6 depending on weight
    Calories: 456kcal

    Equipment

    • chef's knife
    • cutting board
    • microplane grater
    • mixing bowls
    • 12" cast iron skillet
    • sheet pan
    • cooling rack

    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
    US Customary - Metric
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    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 
     
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 456kcal | Carbohydrates: 2g | Protein: 20g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Cholesterol: 62mg | Sodium: 67mg | Potassium: 343mg | Fiber: 1g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg

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