Herb Crusted Leg of Lamb with Mint Gremolata

Recipe and Photography courtesy of  Feast at Home (feastathome.com)

Take a break from the ham this spring, and be bold with a delicious roasted lamb’s leg. 



  • 3 1/2–5 pound leg of lamb, boneless, butterflied
  • 1/2 teaspoon salt and cracked pepper
  • 1 cup herbs; rosemary, thyme, sage
  • 1 cup flat-leaf parsley
  • 10 cloves of garlic
  • 1 tablespoon lemon zest
  • 5 teaspoons olive oil

For the Mint Gremolita

  • 1/2 cup olive oil
  • 1/3 cup mint leaves, finely chopped 
  • 1/3 cup Italian parsley, finely chopped 
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon capers
  • 1 garlic clove, minced
  • 2 tablespoons onion,  finely chopped 
  • Salt to taste


  • Preheat the oven to 425 F. 
  • Pat dry the lamb and butterfly it so it lies flat and will roll evenly. Trim off any fat as desired. Generously sprinkle with salt and pepper.
  • Make the herb paste: Pulse herbs with the garlic and lemon zest in a food processor, until coarsely chopped. Add olive oil and blend until a dry paste forms.
  • Spread 2/3 of the herb paste into the inside of the lamb. Carefully roll the lamb up and around itself, making sure the sides are even and the paste faces inward.
  • Tightly wrap the lamb with kitchen twine,  in one inch intervals.
  • Rub the outside with the remaining herb paste.
  • Place the lamb on an a roasting rack, over a pan. Roast for 15 minutes, then turn the oven down to 325 F. Continue cooking for another 50-75 minutes, or until the inside temperature registers between 125-135 F. Remove the lamb from the oven and let it rest for 20 minutes.
  • Make the gremolata: combine all the ingredients into a small bowl. 
  •  Slice the lamb leg in thin slices, against the grain, and serve with gremolita.