Herb Stuffed Boneless Leg of Lamb

Herb Stuffed Boneless Leg of Lamb with a Fresh Mint Sauce is the ultimate show-stopping centerpiece for any special occasion. This succulent boneless leg of lamb is coated with a fragrant herb filling and crust, locking in incredible flavour and moisture as it roasts to perfection.

The fresh mint sauce, made with vibrant herbs, capers, and a touch of jalapeño heat, adds the perfect balance of brightness and acidity to elevate every bite.

To complete the dish, melt-in-your-mouth fingerling potatoes and red onion wedges roast beneath the lamb, soaking up all the rich, savory drippings for an irresistible side. Whether you’re hosting Easter dinner or a special occasion, this elegant yet approachable recipe will impress your guests with its bold flavours and tender, juicy texture.

Ingredients

• Boneless leg of lamb
• Avocado oil
• White wine, for deglazing
• Fingerling potatoes
• Red onions
• Olive oil
• Salt and pepper
• Paprika

Herb Filling & Crust

• Italian parsley
• Fresh rosemary
• Fresh thyme
• Green onions
• Garlic cloves
• Lemon zest
• Salt
• Olive oil

Mint Sauce

• Jalapeño
• Green onions
• Garlic cloves
• Capers
• Kosher salt
• Red wine vinegar
• Lemon juice
• Lemon zest
• Mint
• Flat-leaf parsley
• Extra-virgin olive oil

See recipe card for quantities.

Instructions

Prepare the Herb Filling

In a mini food processor, combine the parsley, rosemary, thyme, green onions, garlic, lemon zest and salt. Pulse to ensure all ingredients are evenly incorporated. Stream in the olive oil and blend until fully incorporated.

Prep the Lamb

Lay the boneless lamb leg on a clean work surface. Generously rub half of the herb sauce on the inside of the lamb, ensuring it is evenly coated with the aromatic mixture.

Tie and Roll the Lamb

Carefully roll the lamb into a compact cylinder, ensuring the herb sauce remains intact. Secure the lamb by tying butcher’s twine around it at regular intervals. This step helps maintain the shape of the lamb during cooking and ensures even cooking.

Preheat the oven to 400°F convection

Sear the Lamb

Heat the avocado oil in a 14.5” stainless steel roasting pan over medium-high heat. Once hot, place the rolled and tied lamb into the pan, searing it on the fatty side until lightly browned. Once seared, remove from the pan and set aside. Only sear the lamb if there is at least a ¼-inch (or more) of fat. If the fat has been trimmed more, you will overcook the outside edges of the meat.

Deglaze the hot pan with ½ cup of white wine and scrape the bottom clean before adding the potatoes.

Prep the Potatoes and Onions

In a medium-sized bowl, toss the fingerling potatoes with 1½ tablespoons of the olive oil, salt, pepper and paprika. Lay them cut side down on the roasting pan.

Toss the onion wedges with the remaining ½ tablespoon of olive oil and a sprinkle of salt, then arrange them over the potatoes.

Roast the Lamb

Lay the seared lamb over the potatoes and onions. Rub the outside of the lamb with the remaining herb filling and transfer the roasting pan to a preheated oven. Roast the lamb at 400°F for 15 minutes, then lower the temperature to 315°F convection and cook until the internal temperature reaches 126°F (about 20 minutes per pound). Remove the lamb from the roaster to a cutting board and loosely tent with foil. Rest the lamb for 20 minutes. The internal temperature will continue to rise to about 134°F, a beautiful medium rare.

While the lamb is roasting, prepare the mint sauce.

Mint Sauce

Combine the jalapeño, green onions, garlic, vinegar, and salt. Let sit for 10 minutes. Then, stir in the mint, parsley, and olive oil.

Carve and Serve

Place the lamb on a large cutting board. Use a sharp knife to carve the lamb into slices and serve it alongside the roasted fingerling potatoes and red onion wedges and your favourite vegetables.

Note: While the lamb is resting, increase the temperature in the oven to 400°F. Drain excess lamb drippings from the roaster, then finish roasting/browning your potatoes and any other vegetables that you have roasted.

Watch How This Recipe Was made

FAQ

Tips for the Best Herb Stuffed Boneless Leg of Lamb

• Choose a Quality Cut: Look for a boneless leg of lamb with good marbling for maximum tenderness and flavour. (see above)
• Let It Come to Room Temperature: Before roasting, let the lamb sit out for 30–45 minutes to ensure even cooking.
• Don’t Skimp on the Fresh Herbs: The herb crust infuses the lamb with incredible flavour, so be generous when coating the meat.
• Use a Meat Thermometer: For perfect doneness, use an instant read thermometer. Aim for 126°F before resting (it will rise to 134°F for medium rare).
• Rest Before Slicing: Rest the lamb for at least 20 minutes after roasting to allow the juices to redistribute, keeping it juicy and tender.
• Roast Potatoes Underneath: This not only saves oven space but also gives the potatoes a rich, meaty flavour from the lamb drippings.
• Sear If There’s Enough Fat: Only sear the lamb if it has at least a ¼-inch of excess fat. Otherwise, skip this step to prevent overcooking the edges.
• Finish the Potatoes While Resting: Once the lamb is resting, return the potatoes to the oven at 400°F for extra browning and crispness.
• Make the Mint Sauce Ahead: For even deeper flavour, prepare the mint sauce in advance and let it sit for an hour before serving.
• Pair with Complementary Sides: Serve with roasted asparagus, a fresh salad, or a side of buttered peas for a complete meal.

Equipment Used

Lamb and potatoes were roasted in the Hestan Culinary Provisions 14.5” Roaster. Veggies roasted in the OvenBond Tri-ply Half Sheet Pan and Hestan Culinary Stainless Steel Mixing Bowls were used for prep work. Roasted in baked in our Hestan Dual Fuel Range. Proud Hestan Ambassador. The opinions in this post are my own.

Delicious Lamb Recipes to Try Next

From slow-roasted classics to show-stopping centerpieces, these lamb recipes are packed with bold flavours and are perfect for any occasion. Try these favourites:

Leave a Comment

If you get the chance to try this Herb Roasted Boneless Leg of Lamb recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

📖 Recipe

Herb Stuffed Boneless Leg of Lamb

Herb Stuffed Boneless Leg of Lamb with a Fresh Mint Sauce is the ultimate show-stopping centerpiece for any special occasion. This succulent boneless leg of lamb is coated with a fragrant herb filling and crust, locking in incredible flavour and moisture as it roasts to perfection. The fresh mint sauce, made with vibrant herbs, capers, and a touch of jalapeño heat, adds the perfect balance of brightness and acidity to elevate every bite.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Inactive time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Dinner, Entree, Main Course

Cuisine International

Servings 8 People

Ingredients

  

1x2x3x

• 4.5 to 5.5 pound boneless leg of lamb
• 2 tablespoons avocado oil
• ½ cup white wine for deglazing (or white wine vinegar)
• 2 to 3 pounds fingerling potatoes cut in half lengthwise (enough to fill the bottom of the roaster)
• 3 small red onions cut into quarter wedges with core attached
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ tablespoon paprika

Herb Filling & Crust

• 1 cup Italian parsley chopped
• ⅓ cup fresh rosemary chopped
• ⅓ cup fresh thyme chopped
• ½ cup green onions green part chopped (reserve white ends for mint sauce) – 5 to 7 onions
• 10 cloves of garlic minced
• 1 tablespoon lemon zest
• ½ teaspoon salt
• 5 tablespoons olive oil

Mint Sauce

• 1 jalapeño finely chopped (seeds optional)
• ⅓ cup green onions reserved white ends, finely chopped
• 2 garlic cloves minced
• 1 tablespoon capers chopped
• ½ teaspoon kosher salt
• ½ cup red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• ¼ cup mint finely chopped
• ½ cup flat-leaf parsley finely chopped
• ½ cup extra-virgin olive oil

Instructions

 

Prepare the Herb Filling

• In a mini food processor, combine the parsley, rosemary, thyme, green onions, garlic, lemon zest and salt. Pulse to ensure all ingredients are evenly incorporated. Stream in the olive oil and blend until fully incorporated.

Prep the Lamb

• Lay the boneless lamb leg on a clean work surface. Generously rub half of the herb sauce on the inside of the lamb, ensuring it is evenly coated with the aromatic mixture.

Tie and Roll Lamb

• Carefully roll the lamb into a compact cylinder, ensuring the herb sauce remains intact. Secure the lamb by tying butcher’s twine around it at regular intervals. This step helps maintain the shape of the lamb during cooking and ensures even cooking.
• Preheat the oven to 400°F convection

Sear the Lamb

• Heat the avocado oil in a 14.5” stainless steel roasting pan over medium-high heat. Once hot, place the rolled and tied lamb into the pan, searing it on the fatty side until lightly browned. Once seared, remove from the pan and set aside. Only sear the lamb if there is at least a ¼-inch (or more) of fat. If the fat has been trimmed more, you will overcook the outside edges of the meat.
• Deglaze the hot pan with ½ cup of white wine and scrape the bottom clean before adding the potatoes.

Prep the Potatoes and Onions

• In a medium-sized bowl, toss the fingerling potatoes with 1½ tablespoons of the olive oil, salt, pepper and paprika. Lay them cut side down on the roasting pan.
• Toss the onion wedges with the remaining ½ tablespoon of olive oil and a sprinkle of salt, then arrange them over the potatoes.

Roast the Lamb

• Lay the seared lamb over the potatoes and onions. Rub the outside of the lamb with the remaining herb filling and transfer the roasting pan to a preheated oven. Roast the lamb at 400°F for 15 minutes, then lower the temperature to 315°F convection and cook until the internal temperature reaches 126°F (about 20 minutes per pound). Remove the lamb from the roaster to a cutting board and loosely tent with foil. Rest the lamb for 20 minutes. The internal temperature will continue to rise to about 134°F, a beautiful medium rare.
• While the lamb is roasting, prepare the mint sauce.

Mint Sauce

• Combine the jalapeño, green onions, garlic, vinegar, and salt. Let sit for 10 minutes. Then, stir in the mint, parsley, and olive oil.

Carve and Serve

• Place the lamb on a large cutting board. Use a sharp knife to carve the lamb into slices and serve it alongside the roasted fingerling potatoes and red onion wedges and your favourite vegetables.
• Note: While the lamb is resting, increase the temperature in the oven to 400°F. Drain excess lamb drippings from the roaster, then finish roasting/browning your potatoes and any other vegetables that you have roasted.

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