Leg of Lamb with Mint Salsa Verde
This impressive lamb roast is perfect for a celebratory meal. Watch our how-to video. The mint sauce can be made up to a day ahead of time and refrigerated; just let it come to room temperature before serving. Serve alongside Roasted Radishes with Lemony Herb Butter for an easy and colorful side.
Total time: 1 hr
Serves 4 to 6
- 1 (6- to 7-pound) bone-in leg of lamb, trimmed of excess fat and tied
- 7 tablespoons extra-virgin olive oil, divided
- ¾ 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
- ¼ teaspoon crushed red chile flakes
Preheat the oven to 450°F. Rub lamb with 1 tablespoon of the oil and sprinkle with pepper and 2 teaspoons of the salt. Place in a roasting pan fitted with a rack and roast for 20 minutes. Turn lamb, lower oven temperature to 350°F, and continue roasting until lamb reaches the desired doneness, about 1 ¼ hour 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.