Herb Roasted Boneless Leg of Lamb served with a fresh mint sauce. This festive centerpiece features a succulent boneless leg of lamb, infused with an herb filling and crust. The mint sauce, with its vibrant flavours of mint, parsley, and olive oil, adds the perfect finishing touch to elevate this meal to gourmet status.
Accompanied by melt-in-your mouth fingerling potatoes and red onion wedges roasted under the lamb to absorb all the flavour in the drippings.
Jump to:
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 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 leg of lamb flat on a clean surface. Generously rub half of the herb sauce on the inside of the lamb, ensuring it is evenly coated with the aromatic mixture.
Roll and Tie
Carefully roll the lamb into a compact cylinder shape, ensuring the herb sauce remains intact inside. 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 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 only until very 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 over cook the outside edges of the meat.
Deglaze the hot pan with ½ cup white wine and scrap the bottom clean before adding the potatoes.
Prep the Potatoes and Onions
In a medium size bowl, toss the fingerling potatoes with 1 ½ 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, the 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 mint, parsley, and olive oil.
Carve and Serve
Carve the lamb into slices and serve 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 here.
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. Opinions in this post are my own.
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 🙂
Herb Roasted Boneless Leg of Lamb
Ingredients
- 1 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 chopped capers
- ½ teaspoon kosher salt
- ½ cup red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ¼ cup finely chopped mint
- ½ cup finely chopped flat-leaf parsley
- ½ cup extra-virgin olive oil
Instructions
Prepare the Herb Filling
- In a mini 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 leg of lamb flat on a clean surface. Generously rub half of the herb sauce on the inside of the lamb, ensuring it is evenly coated with the aromatic mixture.
Roll and Tie
- Carefully roll the lamb into a compact cylinder shape, ensuring the herb sauce remains intact inside. 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 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 only until very 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 over cook the outside edges of the meat.
- Deglaze the hot pan with ½ cup white wine and scrap the bottom clean before adding the potatoes.
Prep the Potatoes and Onions
- In a medium size 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, the 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 mint, parsley, and olive oil.
Carve and Serve
- Carve the lamb into slices and serve 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.
- Please take 5 seconds to rate this recipe below. We would greatly appreciate it!
Absolutely delicious with the herb filling!
Thanks Shanley,
We are thrilled to hear you enjoyed this recipe!
Have a great day!
Elaine & James