Herbed Grill-Roasted Lamb

Herbed Grill-Roasted Lamb
Photo by Ben Fink


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

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


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