Roast Lamb with garlic, lemon, and parsley

Wonderfully tender and rich , this butterflied roast leg of lamb is stuffed with garlic, parsley, and lemon for flavour.

Still searching for what to cook ?

Name: Roast Lamb with garlic, lemon, and parsley
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: English
Ingredients: 4 to 5 pounds boneless leg of lamb excess fat removed; 2 lemons; 8 cloves Fresh garlic, peeled minced; 1 cup fresh parsley chopped; 1 teaspoon salt; 1 tablespoon black pepper; 15 to 20 small potatoes (fingerling, etc)

Find the most delicious recipes here

INGREDIENTS

4 to 5 pounds boneless leg of lamb ; excess fat removed
2 lemons
8 cloves Fresh garlic, peeled ; minced
1 cup fresh parsley ; chopped
1 teaspoon salt
1 tablespoon black pepper
15 to 20 small potatoes ; (fingerling, etc)

INSTRUCTIONS

There's really several ways to make this, but here's the basic idea...

First, grate some fresh lemon zest from two lemons. Place in a mixing bowl. Add the minced garlic and chopped parsley. Mix everything up and set aside.

Remove as many seeds as you can from the lemons, and slice them. Place the lemons on a rack in a roasting pan as shown in the photos. Place enough water in the roasting pan to cover the bottom.

Preheat oven to 400 degrees F.

Take a boneless leg of lamb, and open it up. Sprinkle the inside with the salt and pepper. With your hands, rub the garlic/lemon/parsley mixture on the inside of the lamb and fold it closed. Tie the lamb if necessary to keep it closed around the mixture.

If desired, rub the lamb on the outside with a slice of the lemon. Add more salt and pepper (optional) on the outside of the lamb.

Place the entire roasting pan in the oven and roast for about 30 minutes.

Add small potatoes around the lamb on top of the rack. Reduce heat to 350 degrees and continue roasting for about 1 hour longer for medium rare. If using a meat thermometer, center of roast should reach about 145 degrees.

Remove lamb from oven and tent with foil. Allow to sit for about 10 to 15 minutes before carving.

Slice lamb. Serve with potatoes and vegetables. Toss potatoes with the roasted lemon slices and leftover garlic/parsley mix, if desired.

NOTES

This is one of those recipes that is easily adjusted for personal taste, so please adjust the ingredients as you'd like!

Alert editor

Roast Lamb with garlic, lemon, and parsley

4 to 5 pounds boneless leg of lamb excess fat removed
2 lemons
8 cloves Fresh garlic, peeled minced
1 cup fresh parsley chopped
1 teaspoon salt
1 tablespoon black pepper
15 to 20 small potatoes (fingerling, etc)

There's really several ways to make this, but here's the basic idea...

First, grate some fresh lemon zest from two lemons. Place in a mixing bowl. Add the minced garlic and chopped parsley. Mix everything up and set aside.

Remove as many seeds as you can from the lemons, and slice them. Place the lemons on a rack in a roasting pan as shown in the photos. Place enough water in the roasting pan to cover the bottom.

Preheat oven to 400 degrees F.

If desired, rub the lamb on the outside with a slice of the lemon. Add more salt and pepper (optional) on the outside of the lamb.
Place the entire roasting pan in the oven and roast for about 30 minutes.

Remove lamb from oven and tent with foil. Allow to sit for about 10 to 15 minutes before carving.

Slice lamb. Serve with potatoes and vegetables. Toss potatoes with the roasted lemon slices and leftover garlic/parsley mix, if desired.

Add Photo

I love serving the lamb on a platter alongside potatoes and vegetables, which mix perfectly with the garlic/parsley/lemon mixture.
rubicat

preparing the parsley, garlic, and lemon zest mixture.
rubicat

I say "one cup each," but obviously, this mixture is not an exact science. :)
rubicat

The lamb is stuffed with the mixture and placed atop lemon slices in the roasting pan.
rubicat

After resting for 10 minutes, the lamb is sliced. The leftover mixture is tossed with potatoes, and it all goes onto one serving plate.
rubicat

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (76g)
Recipe Makes: 6 Servings

Calories: 33
Calories from Fat: 4 (12%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 19mg		1 %
Potassium 251.2mg		7 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 5.6g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 33

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe