The Pioneer Woman Tasty Kitchen
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Herb Roasted Leg of Lamb

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

Simple herb roasted leg of lamb.

Ingredients

  • ½ cups Packed Fresh Mixed Herb Leaves Of Your Choice (Rosemary, Basil, Oregano, Parsley)
  • 5 cloves Garlic, Peeled
  • 1 Tablespoon Sea Salt
  • 1 teaspoon Freshly Ground Pepper
  • 1 whole Lime, Zest And Juice
  • ¼ cups Extra-virgin Olive Oil, Plus 1 Tablespoon, Divided
  • 3 pounds Boneless Leg Of Lamb

Preparation

Note: Prep time does not include time marinating.

Using a food processor, pulse fresh herbs, garlic, salt, pepper, lime juice and zest. With the motor running, slowly pour 1/4 cup of olive oil.

Put lamb in a gallon size Ziploc bag. Scrape all the marinade into the bag and let the air out and zip it tightly. Massage the bag so marinade will fully cover the meat. Marinate overnight or at least 6 hours in the refrigerator.

An hour before cooking, let bag sit out to room temperature.

Preheat the oven to 400ºF.

Preheat a large cast iron pan to medium-high until almost smoking. Take the lamb out of the bag, gently pat dry, leaving the herb mixture as much as possible.

Drizzle the remaining 1 tablespoon of vegetable oil and sear the lamb on all sides.

Once the meat is well browned, leave the meat in the pan and put it in the oven for 50 minutes to 1 hour until internal temperature reaches about 145ºF for medium rare. Remove lamb from the pan and cover loosely with a sheet of foil. Let rest for 15 minutes before carving.

Serve with your favorite sides.

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2 Reviews

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Aspiring Farmwife on 2.7.2013

Really easy to do, and a great flavor. The top was a bit dry, and I’m not sure why…might add more slits with butter next time and see if it improves. Otherwise, it was awesome.

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highmountain on 1.19.2013

This was fantastic! I only had rosemary and parsley for the rub and it still turned out good. I wasn’t watching the temperature close enough and let it get above 145 degrees. It would have been better to cook it to 145 but it was still pretty juicy at the higher temp.

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