This roast (for me) is a celebration of spring! Perfectly pink slices topped with a river of emerald green salsa verde. Feast for the eyes!
Here are a few things to keep in mind to ensure a successful roast…
- Marinate at least for 5 hours or over night. Do not salt the marinade – it will draw the moisture out of the lamb
- Bring the lamb to room temperature before roasting (at least 1 hour)
- Salt the lamb right before roasting.
- Crank the heat first to sear in the moisture then reduce heat and roast to desired doneness
- Use a meat thermometer to check the internal temperature
- Tent with foil and rest
Spring Lamb Roast with Salsa Verde
- One boneless leg of lamb, tied and patted dry
- 3 sprigs of rosemary, leaves removed and chopped
- 6 cloves garlic, minced
- 1/3 cup olive oil
- 1 tsp lemon zest
- 1 1/2 tsp black pepper
- 1 Tbsp Kosher salt
- Flaked sea salt for serving
Mix the rosemary, garlic, oil, zest and black pepper. Rub the marinade into the lamb and in all the creases. Cover and refrigerate for at least 5 hours to overnight.
Remove the roast from the fridge at least 1 hour before roasting.
Preheat your oven to 450°F. Prepare a roasting pan fitted with a rack. Right before roasting sprinkle the kosher salt over the lamb and rub in. This may seem like a lot of salt but most of it will fall off. Place the roast on top of the rack and sear in hot oven for 15 minutes. Reduce heat to 325°F and continue cooking for about 40-50 minutes for medium or until the thermometer reads 120°F (roughly 15 minutes for every pound). Cover the pan with foil and allow to sit for 15 minutes – the roast will continue to cook while resting.
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1/3 cup chopped mint
- Juice from 1 lemon
- 1 tsp lemon zest
- 1 tsp black pepper
- 1/2 tsp salt
- 2/3 cup olive oil
Mix well and chill until roast is ready to be served.
Slice the well rested lamb and top with salsa verde.