Herb-Roasted Boneless Leg of Lamb
Herb-Roasted Boneless Leg of Lamb
Celebrate Easter with this Herb-Marinated Boneless Leg of Lamb, a centerpiece worthy of your holiday table. Infused with fresh herbs, garlic, and lemon zest, the lamb is roasted to perfection, creating a tender, flavorful dish. Served with caramelized spring vegetables and a rich demi-glace, it’s a festive and elegant way to gather with loved ones this Easter!
Ingredients
- 1 Gundagai Boneless Leg of Lamb
- ¼ cup fresh parsley
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 3 cloves garlic
- 1 small red onion, chopped
- Zest of 1 lemon
- ¼ cup olive oil
- Tasman Sea Salt
- Pepper
For Serving
- Roasted Carrots
- Roasted Brussels Sprouts
- Baby Potatoes
- Shallots
- Stock Shop Co. Demi Glace
Directions
In a food processor, combine parsley, thyme, rosemary, garlic, red onion, lemon zest, and olive oil. Blend until it forms a smooth paste.
Unwrap the boneless leg of lamb and lay it flat on a cutting board. Spread a generous layer of the herb marinade over the surface of the lamb.
Roll the lamb back up and secure it with butcher’s netting or kitchen twine to hold its shape.
Preheat the oven to 400°F (200°C). Place the rolled lamb in a roasting pan and cook for about 30 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove the lamb from the oven and let it rest for 15 minutes before cutting off the netting. Slice the lamb and serve with roasted vegetables and demi-glace. Drizzle with the remaining herb marinade for extra flavor.
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