Leg of Lamb with Mint Salsa Verde

Leg of Lamb with Mint Salsa Verde

Shop Easter meals
Reserve your Easter meal by 4/2 and schedule time for pickup. Just reheat and enjoy.

This impressive lamb roast is perfect for a celebratory meal. Visit our Meat department for Animal Welfare Certified lamb that’s raised with no antibiotics, ever, and no added growth hormones. 

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. Watch a how-to video of this recipe. 

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 1¼ 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.

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