Roasted Leg of Lamb with Herb Sauce
Preparation
45 MIN
Cooking
1 H 40 MIN
Servings
8

Roasted Leg of Lamb with Herb Sauce

Ingredients

    Leg of Lamb

  • 1 ½ tsp salt
  • 1 tsp brown sugar
  • 1 tsp crushed coriander seeds
  • ½ tsp red pepper flakes
  • ½ tsp crushed black peppercorn
  • 1 leg of lamb, about 5 lb (2.3 kg), partially deboned and tied
  • 2 tbsp (30 ml) olive oil
  • 2.2 lb (1 kg) baby potatoes
  • 2.2 lb (1 kg) small carrots
  • 4 onions, peeled and quartered

    Herb Sauce

  • 2 cups (90 g) flat-leaf parsley
  • 2 cups (90 g) cilantro
  • 2 green onions, cut into pieces
  • 2 cloves garlic, peeled and halved
  • 1 chili pepper, seeded
  • ¾ cup (180 ml) olive oil
  • 3 tbsp (45 ml) cider vinegar
  • Salt and pepper

Preparation

Leg of Lamb

  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a bowl, combine the salt, brown sugar, coriander seeds, red pepper flakes and peppercorn. Coat the lamb with the spice mix.
  3. In a large skillet over medium-high heat, brown the lamb in the oil. Set aside in a large roasting pan. In the same skillet, coat the vegetables with the pan drippings and place around the leg of lamb.
  4. Bake for about 1 hour and 10 minutes for rare doneness or until a thermometer inserted into the centre of the meat, without touching the bone, reads 122°F (50°C). Set the lamb aside on a plate, cover with aluminum foil and let rest for 15 to 20 minutes or until the internal temperature reaches 135°F (57°C). Remove the twine. Continue cooking the vegetables while the meat rests.

Herb Sauce

  1. In a food processor, chop the herbs, green onion, garlic and chili pepper. Add the oil and vinegar. Season with salt and pepper. Pulse until just coarse. Set aside in a bowl.
  2. Slice the leg of lamb. On a serving plate, place the meat and vegetables. Dress with half of the sauce and serve with the remaining sauce.