Roast Leg of Lamb with Mint, Garlic, and Lima Bean Purée
A succulent boneless leg of lamb butterflied and stuffed with a fragrant herb mixture of mint, parsley, rosemary, and garlic, then roasted to perfection. Served with lima bean purée and garnished with fresh mint sprigs.
Ingredients
- •¼ cup olive oil
- •¼ cup fresh mint
- •¼ cup fresh parsley
- •1 tablespoon fresh rosemary
- •2 cloves garlic
- •5¼ pound boneless leg of lamb
- •to taste coarse kosher salt
- •for garnish fresh mint sprigs
- •to serve Lima Bean Puree
Cooking Instructions
- 1.
Preheat oven to 450°F. Mix oil, chopped mint, parsley, rosemary, and garlic in small bowl. Place lamb, cut side up, on work surface. Sprinkle lamb generously with coarse salt and pepper and rub into meat. Spread herb mixture over top of lamb, then roll up, enclosing herb mixture completely. Sprinkle outside of lamb with coarse salt and pepper. Tie lamb with kitchen string at 2-inch intervals. Place lamb in roasting pan. Roast until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 1 hour 15 minutes. Remove pan from oven; let lamb rest 15 minutes.
90 min
- 2.
Remove kitchen string from lamb. Cut lamb into 3/4-inch-thick slices; arrange on platter. Garnish with mint sprigs. Serve with Lima Bean Puree.
10 min
