Herb Stuffed Boneless Leg of Lamb with Fresh Mint Sauce
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.
Ingredients
- 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, pat dry with paper towels. 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 temp 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.
💬Tried this recipe?
- We’d love to hear how this lamb turned out for your table. If you enjoyed the herb stuffing or that fresh mint kick, please take a few seconds to leave a star rating and review below. We'd really appreciate your support!
Video
Tried this recipe?Let us know how it was!