product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Leg of Lamb with Mint Salsa Verde

Serves 12 to 14
Time 2 hr 20 min
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. Watch our how-to video.
Ingredients
  • 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 coarse 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Preheat oven to 450°F.

Place lamb in a roasting pan fitted with a rack and rub with 1 tablespoon of the oil and sprinkle with pepper and 2 teaspoons of salt.

Place in the oven and roast for 20 minutes.

Turn lamb over, lower oven temperature to 350°F and continue roasting until lamb reaches the desired doneness, about 1 1/4 hours 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.

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.
  • 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 coarse 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.