Slow-Roasted Boneless Leg of Lamb with Mint Gremolata
D'Artagnan chef bio | Yield: 6
Try our easy recipe for roasted leg of lamb that is butterflied, rolled and tied, and served with fresh mint and citrus gremolata.
- Olive oil
- 1 medium shallot, minced
- 3 medium cloves garlic, minced
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
- Zest and juice of 1 lemon, divided use
- Zest of and juice of 1 orange, divided use
- 2 teaspoons anchovy paste
- 1 Grass-Fed Boneless Leg of Lamb, 5-6 pounds
- Salt and freshly ground pepper
- 1 cup chopped flat-leaf parsley
- 1 cup chopped fresh mint
- 1/2 cup pine nuts
- In a small saucepan over medium flame, heat about 2 tablespoons olive oil; add shallot, cook until softened and translucent. Stir in garlic, rosemary, thyme, zest of 1/2 a lemon, zest of 1/2 an orange, and anchovy paste; continue cooking, about 5 minutes more. Remove from heat and cool completely.
- Remove the netting from the leg of lamb and place fat side down on a cutting board. Using your fingers, gently separate the muscles and flatten out. Trim excess fat and connective tissues with a sharp knife. Season the lamb with salt and pepper. Rub half of the cooled shallot mixture all over the meat, massaging it in.
- Roll the lamb into a compact, tight roast and tie with butcher’s string. Season the outside of the roast with salt and pepper; rub with remaining shallot mixture.
- Preheat oven to 275 degrees F. Roast the lamb, fat side up, on a rack set over a rimmed baking sheet until an instant read thermometer inserted into the center registers 125 - 130 degrees F, for medium-rare. It took our roast about 2 hours. Remove from oven and allow to rest for about 30 minutes. Meanwhile, raise oven temperature to 500 degrees F. Put the lamb back into the oven to crisp and brown the outside, about 10 minutes.
- Make the gremolata: In the bowl of a food processor, add remaining lemon & orange zests, lemon & orange juices, parsley, mint, and pine nuts. Pulse until mixture is finely chopped. Stir in enough olive oil to create a loose pesto-like consistency. Season with salt and pepper. Remove to a serving dish and set aside.
- After browning, allow roast to rest for a few minutes before removing the butcher’s string, carving, and serving with the gremolata.