Herbed Grill-Roasted Lamb

Herbed Grill-Roasted Lamb
Photo by Ben Fink


  • ½ cup lightly packed flat-leaf parsley or basil leaves
  • 2 Tbs. lightly crushed mustard seeds
  • 2 Tbs. olive oil
  • 1 5-lb. boneless butterflied leg of lamb
  • ½ cup
  • 2 Tbs. fresh rosemary leaves
  • 2 Tbs. cracked or crushed black peppercorns
  • + 3 more ingredients
    • Grated zest of 1 lemon
    • 2 tsp. salt
    • 4 cloves garlic

Combine the parsley or basil, rosemary, lemon zest, garlic, peppercorns, mustard seeds, olive oil and salt in a small food processor (or mortar and pestle) and process to a smooth paste. Lay the lamb flat on your work surface (it should be roughly rectangular) and trim any visible sinew, but do...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network