Basic Boneless Roasted Leg of Lamb

Basic Boneless Roasted Leg of Lamb
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  • 1 (4-pound) boneless leg of lamb, netting removed
  • Freshly ground black pepper
  • Kosher salt
  • 2 tablespoons olive oil, plus more for coating the meat
  • 1/3 cup finely chopped fresh Italian parsley
  • 5 garlic cloves, minced
  • 2 lemons

Heat the oven to 400°F and arrange a rack in the middle. Finely grate the zest from the lemons. (If you’re using a vegetable peeler, finely chop the peeled zest.) Place the lemon zest, garlic, parsley, and measured oil in a medium bowl and season with salt and pepper. Stir until an evenly combi...

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