0.0 – 0 reviews • Lamb Recipes
| Level: |
Intermediate |
| Total: |
5 hr |
| Active: |
1 hr 10 min |
| Yield: |
6 to 8 servings |
| Level: |
Intermediate |
| Total: |
5 hr |
| Active: |
1 hr 10 min |
| Yield: |
6 to 8 servings |
Ingredients
- 3/4 cup plus 1 tablespoon extra-virgin olive oil
- 5 cloves garlic, minced
- 1 tablespoon coriander seeds, coarsely ground
- 3/4 teaspoon red pepper flakes
- 2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
- 1 4-pound boneless leg of lamb, trimmed of excess fat and butterflied (ask the butcher to do this)
- Kosher salt and freshly ground pepper
- 3/4 cup pitted kalamata olives, rinsed
- 2 1/4 cups packed fresh parsley
- 1 tablespoon plus 1 teaspoon fresh oregano
- 1 tablespoon capers, rinsed
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
Instructions
- Heat 1/4 cup olive oil in a small skillet over medium heat. Add 4 minced garlic cloves and the coriander and cook, stirring often, until the garlic is softened, about 1 minute. Remove from the heat and stir in 1/2 teaspoon red pepper flakes and the lemon zest. Let cool completely.
- Generously season the lamb with salt and pepper on both sides, then rub all over with the garlic oil. Let sit at room temperature 1 hour.
- Preheat the oven to 275 degrees F. Set a rack in a large roasting pan; set aside. Pulse the olives, 1/4 cup parsley, 1 teaspoon oregano and 1 tablespoon each lemon juice and olive oil in a food processor until a coarse paste forms. Place the lamb fat-side down and spread the olive paste over the top. Starting from a short side, roll the lamb into a log; tie in 1-inch intervals using kitchen twine.
- Transfer the lamb, seam-side down, to the rack in the pan. Roast until a thermometer inserted into the center registers 130 degrees F to 135 degrees F, 1 hour 45 minutes to 2 1/2 hours. Let rest in the pan 30 minutes. Increase the oven temperature to 500 degrees F.
- Meanwhile, make the salsa verde: Pulse the remaining 2 cups parsley, 1 tablespoon oregano, 1 minced garlic clove, 1/4 teaspoon red pepper flakes and the capers in the food processor until coarsely chopped. Add the remaining 1 tablespoon lemon juice, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. With the machine running, gradually add the remaining 1/2 cup olive oil until a chunky sauce forms. Season with more salt and pepper.
- Return the lamb to the oven and roast until browned, about 20 more minutes. Transfer to a cutting board and let rest 20 minutes.
- Remove the twine and cut the lamb into 1/4-inch-thick slices. Transfer to a platter and top with the salsa verde.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
594 |
| Total Fat |
49 g |
| Saturated Fat |
14 g |
| Carbohydrates |
4 g |
| Dietary Fiber |
2 g |
| Sugar |
0 g |
| Protein |
34 g |
| Cholesterol |
120 mg |
| Sodium |
669 mg |
| Serving Size |
1 of 8 servings |
| Calories |
594 |
| Total Fat |
49 g |
| Saturated Fat |
14 g |
| Carbohydrates |
4 g |
| Dietary Fiber |
2 g |
| Sugar |
0 g |
| Protein |
34 g |
| Cholesterol |
120 mg |
| Sodium |
669 mg |
