Anna Williams
Hands-On Time
15 Mins
Total Time
2 Hours 15 Mins
Yield
Serves 8

No other main (be it a whole turkey, roast chicken, even prime rib) feels quite as fancy and celebratory as a roasted leg of lamb. This recipe delivers wonderfully tender and juicy slices of lamb, flavored with lemon, garlic, fresh mint and parsley, scallions, and honey. While it might seem a bit fussy, roasting a whole leg is actually pretty simple, not to mention hard to screw up: Our foolproof method involves roasting the lamb and the carrots in a 400-degree oven, then serving it alongside a zesty, herbal sauce. And save this recipe for your next Passover or Easter dinner.

How to Make It

Step 1

Heat oven to 400° F. In a food processor, pulse the lemon zest, garlic, 2 tablespoons of the oil, and 1 teaspoon each salt and pepper until coarsely chopped.

Step 2

Place the lamb in a large roasting pan and rub with the lemon mixture. In a large bowl, toss the carrots, 1 tablespoon of the remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper; set aside.

Step 3

Roast the lamb to the desired doneness, 90 to 105 minutes for medium-rare (internal temperature registers 130° F*), adding the carrots to the pan after the lamb has cooked for 50 minutes. Transfer the lamb to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.

Step 4

Meanwhile, in the food processor, puree the parsley, mint, scallions, honey, lemon juice, the remaining ½ cup of oil, ¾ teaspoon salt, and ½ teaspoon pepper. Serve with the lamb and carrots.

Step 5

*Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agriculture’s recommendation for maximum safety is 15° to  20° F higher.

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