Roasted Leg of Lamb with Garlic & Rosemary + Mint Chimichurri

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is healthier.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

leg of lamb

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and more affordable.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is more concentrated and lasts longer.

Take the leg of lamb out of the fridge to bring it to room temperature for even cooking.

Adjust the oven rack to the middle position and preheat the oven to 425°F (218°C).

Place a wire rack on a sheet pan and set it aside.

In a bowl, combine 1/4 cup of Dijon mustard, 2 tablespoons of olive oil, 4 cloves of minced garlic, 2 tablespoons of finely chopped fresh rosemary, 1/4 cup of chopped parsley, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 3 teaspoons of kosher salt, 1 teaspoon of black pepper, and zest of one lemon; mix until well combined and set aside.

Remove the netting from the boneless leg of lamb and pat it dry with paper towels.

Trim excess fat from the lamb, focusing on the grayish tough fat while leaving a thin layer of outer fat for moisture.

Lay the meat flat and use a meat mallet to pound it to an even thickness of about 1 to 1.25 inches.

Spread about 2/3 of the Dijon garlic mixture evenly over the meat, coating every inch.

Roll the lamb from the thickest part towards the center, then roll the opposite side towards the center to form a uniform cylinder shape.

Tie the rolled lamb with kitchen twine, securing it in about 7 to 8 places, spacing the ties about 1.5 inches apart.

Cut 14 to 16 slits evenly across the surface of the lamb and tuck sliced garlic into each cut.

Spread the remaining Dijon herb mixture over the meat, ensuring all sides are coated.

Cover tightly with plastic wrap and refrigerate for a few hours, or let it sit at room temperature for about 30 minutes before roasting.

Transfer the lamb onto the prepared baking sheet and insert a probe thermometer horizontally into the center of the meat.

Roast in the preheated oven, monitoring the temperature until it reaches your desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens