Roast Leg of Lamb with Salsa Verde
Roast Leg of Lamb with Salsa Verde is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Stir first 10 ingredients in large bowl for salsa verde.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir first 10 ingredients in large bowl for salsa verde.
Place lamb on work surface, smooth-side down.
Sprinkle lamb with salt and pepper, then garlic.
Rub 1/4 cup salsa verde into lamb.
Roll up lamb.
Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead.
Cover separately and chill.
Let lamb and salsa verde stand at room temperature 1 hour before continuing.).
Preheat oven to 450°F.
Place lamb on rack in roasting pan.
Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes.
Let stand at room temperature 15 minutes.
Transfer lamb to cutting board; remove kitchen string.
Cut crosswise into thin slices.
Arrange sliced lamb on platter.
Spoon some salsa verde over.
Serve lamb, passing remaining salsa alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.