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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
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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.
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  • 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 recipe on Amazon

Exclusively for Prime members in select ZIP codes.