We think one of the best ways to prepare a leg of lamb is to remove the bones, marinate it with herbs, garlic, mustard and olive oil, roll and tie it with string and slow roast it in the oven. This is our go to recipe for Easter, Passover and Equinox parties but don’t limit yourself just to holidays, this makes a marvelous centerpiece on any lunch or dinner table throughout the spring/summer season. It’s also dynamite cooked on a grill over wood or charcoal.

Here’s how we do it:

Start with a boneless leg of lamb. Your butcher will be happy to do this for you.

Butterfly the meat and remove the small shank end and any gratuitous fat or sinu.

To make the job easier, cut the meat into two equal pieces. This will give you two smaller sized roasts when finished.

Place herbs like parsley, thyme, basil, mint and cilantro (pick a combination but try and keep it to a maximum of three different kinds) in a food processor with a little garlic, olive oil and Dijon mustard and pulse into a paste.

Like so…

Salt and pepper the meat and spread the marinade evenly on the surface.

Roll each price of leg into a cylinder with the marinade enclosed.

Truss each roast using butcher’s twine and spread any extra marinade on the outside of the lamb.

Like so…

Let roasts sit overnight in the refrigerator. Before cooking remove lamb from the cooler and let it come up to room temperature for about an hour to an hour and a half. Place a rack in the center of the oven and preheat to 300 degrees F. Roast lamb for about 90 minutes or until a meat thermometer inserted in the thickest part of the roast reads 130-135F. Remove roasts from oven and place in a warm spot in the kitchen tented with foil and let rest for at least 20 minutes. When ready, remove string and carve lamb. Serve with the natural pan juices.