Roast Herb Stuffed Leg of Lamb with Olive Salsa Verde

Roast Herb Stuffed Lamb photo

© Brian Ambrose Photography


A sauce of fragrant olive oil and fresh herbs flavors the meat before cooking and is served alongside. Baby arugula adds a refreshing contrast to the rich lamb. Lamb benefits from being seasoned a day ahead; then simply place it in the oven on the day of your dinner.

Salsa Verde

1 cup extra-virgin olive oil
½ cup chopped fresh Italian parsley
⅓ cup chopped fresh mint
⅓ cup chopped pitted Kalamata olives
⅓ cup fresh lemon juice
¼ cup minced shallot
1 teaspoon grated lemon zest
¾ teaspoon coarse kosher salt or to taste
¾ teaspoon freshly ground black pepper
¼ teaspoon dried crushed red pepper


1 (4-5 pound) boneless leg of lamb, butterflied
2 tablespoons minced shallot
-Coarse kosher salt
-Freshly ground black pepper
1 Package (about 7 ounces) fresh baby arugula

1. To make salsa verde, place oil, parsley, mint, olives, lemon juice, ¼ cup shallot, lemon zest, ¾ teaspoon salt, black pepper and red pepper in a medium bowl and mix well. Taste and add more salt, if desired.

2. On a work surface, open the lamb fat side down. Sprinkle the top with 2 tablespoons minced shallot and generously season with salt and pepper. Spread ¼ cup salsa verde over the lamb. Roll up the meat, using kitchen twine to tie it tightly every 2 inches to hold its shape. Rub any overflowing salsa verde or oil over the outside of the lamb and sprinkle generously with salt and pepper. Cover and marinate 2 hours at room temperature or refrigerate overnight. (If refrigerated, let lamb sit at room temperature for 2 hours before roasting.)

3. Preheat oven to 450°F.

4. Place lamb, fat side up, on a rack in a roasting pan. Set the pan on the center rack in preheated oven and roast 15 minutes. Reduce temperature to 350°F and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 120°F to 125°F for medium-rare, about 50 minutes longer.

5. Remove meat from oven and tent loosely with foil for 20 to 30 minutes. Before carving, remove twine and slice the meat thinly.

6. Cover a serving platter with arugula. Arrange lamb slices over the arugula. Spoon some of the salsa verde over the meat and serve, passing remaining salsa verde separately.

Each serving contains 453 calories, 33g total fat, 7g saturated fat, 0g trans fat, 116mg cholesterol, 338mg sodium, 3g carbohydrate, 1g fiber, 1g sugars, 38g protein, 1Est GL.


After seasoning the lamb with salt, pepper and ¼ cup salsa verde, don’t roll it. Instead, place the meat, fat side down, in a roasting pan. Roast 15 minutes in preheated 450°F oven. Then decrease the temperature to 375°F and continue roasting until done, about 20 minutes longer for medium-rare. For a rosy medium-rare, the meat’s internal temperature is 120°F to 125°F. For medium, 130°F to 140°F.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.