Roasted Leg of Lamb with Herbs
An impressive roasted leg of lamb, flavored with fresh thyme, rosemary, sage, garlic and just the right amount of sea salt.
5 pound boneless leg of lamb
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh sage
1 clove garlic, peeled and sliced
2 tablespoons peanut oil or canola oil
2 tablespoons unsalted butter
Course sea salt
- Preheat the oven to 375°F (190°C).
- Lay the lamb flat (cut side up) on a clean surface and sprinkle it with kosher salt and pepper. Arrange half the herbs and all the garlic on the meat. Roll the meat tightly and tie it with kitchen twine at 1-inch intervals
- Heat the oil in an oven-proof skillet on medium. Season the lamb roll with kosher salt and pepper; add it to the skillet to the oven.
- Roast the lamb in the oven for about 45 minutes. Add the butter and the remaining herbs to the skillet and continue roasting, basting occasionally, for about 15 minutes. (The lamb is medium rare when a thermometer inserted in the center of the roll read 125°F | 50°C). Remove the meat for the oven, cover it loosely with foil, and let it rest for 10 minutes.
- Slice the lamb, sprinkle it with a touch of coarse sea salt, and serve.
Makes 8 to 10 servings.
Recipe and photograph provided courtesy of Men's Health Magazine.