Leg of Lamb with Mint Salsa Verde
- 1 (6- to 7-pound) bone-in leg of lamb, trimmed of excess fat and tied
- 7 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon ground black pepper
- 3 teaspoons coarse sea salt, divided
- 3 cups lightly packed fresh mint leaves
- 1 cup lightly packed fresh parsley leaves
- 1 cup lightly packed fresh cilantro leaves
- 4 cloves garlic, chopped
- 2 tablespoons lemon juice
- 1/4 teaspoon crushed red chile flakes
Preheat oven to 450°F.
Place lamb in a roasting pan fitted with a rack and rub with 1 tablespoon of the oil and sprinkle with pepper and 2 teaspoons of salt.
Place in the oven and roast for 20 minutes.
Turn lamb over, lower oven temperature to 350°F and continue roasting until lamb reaches the desired doneness, about 1 1/4 hours more for medium (an instant-read thermometer inserted into the thickest part but not touching bone will register about 145°F).
Transfer lamb to a cutting board and let rest 15 minutes.
Meanwhile, combine mint, parsley, cilantro, garlic, lemon juice, chile flakes and remaining 1 teaspoon salt in a food processor.
Pulse until herbs are chopped.
With the motor running, pour in the remaining 6 tablespoons oil.
Transfer sauce to a small bowl.
Carve lamb into thin slices and serve with sauce.
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- 1 (6- to 7-pound) bone-in leg of lamb, trimmed of excess fat and tied
- 7 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon ground black pepper
- 3 teaspoons coarse sea salt, divided
- 3 cups lightly packed fresh mint leaves
- 1 cup lightly packed fresh parsley leaves
- 1 cup lightly packed fresh cilantro leaves
- 4 cloves garlic, chopped
- 2 tablespoons lemon juice
- 1/4 teaspoon crushed red chile flakes