Leg of Lamb with Mint Salsa Verde

Leg of Lamb with Mint Salsa Verde

Serves 12 to 14

This easy, impressive roast is perfect for a celebratory meal. If you like, you can make the mint sauce up to a day ahead of time; just let it come to room temperature before serving.

  • 1 (6- to 7-pound) bone-in leg of lamb, trimmed of excess fat and tied
  • 7 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon ground black pepper
  • 3 teaspoons coars sea salt, divided
  • 3 cups lightly packed fresh mint leaves
  • 1 cup lightly packed fresh parsley leaves
  • 1 cup lightly packed fresh cilantro leaves
  • 4 cloves garlic, chopped
  • 2 tablespoons lemon juice
  • 1/4 teaspoon crushed red chile flakes
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Preheat the oven to 450°F. Rub lamb with 1 tablespoon of the oil and sprinkle with pepper and 2 teaspoons of the salt. Place in a roasting pan fitted with a rack and roast for 20 minutes. Turn lamb, lower oven temperature to 350°F, and continue roasting until lamb reaches the desired doneness, about 1 1/4 hour more for medium (an instant-read thermometer inserted into the thickest part but not touching bone will register about 145°F). Transfer lamb to a cutting board and let rest 15 minutes.

Meanwhile, combine mint, parsley, cilantro, garlic, lemon juice, chile flakes and remaining 1 teaspoon salt in a food processor. Pulse until herbs are chopped. With the motor running, pour in the remaining 6 tablespoons oil. Transfer sauce to a small bowl. Carve lamb into thin slices and serve with sauce.

Nutritional Info: 
Per Serving:410 calories (270 from fat), 30g total fat, 11g saturated fat, 105mg cholesterol, 540mg sodium, 3g carbohydrate (2g dietary fiber, 0g sugar), 30g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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