Amon’s mom, Dru, has raised lamb on the farm since the early ʼ90s, and it is a real passion of hers. Our sheep are used both for fiber and meat and are rotated around our fields and on pasture their whole lives, only getting hay when it is too rainy and wet for them to be out and about.
This roasted leg of lamb is a centerpiece-worthy dish, perfect for spring gatherings or holiday meals. The rich, tender meat pairs beautifully with a bright and herbaceous salsa verde made with green garlic and fresh mint. —Jenna
Roasted Leg of Lamb with Pounded Green Garlic & Mint Salsa Verde
Recipe excerpted with permission from Full Belly: Recipes and Stories from a Family Farm by Amon and Jenna Muller, published by Hardie Grant Publishing, March 2025, RRP $40.00 Hardcover. Photography by Molly DeCoudreaux.
Ingredients
LAMB
- 1 bone-in or boneless leg of lamb (4 to 5 pounds / 1.8 to 2.25 kg)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- Grated zest of 1 lemon
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
SALSA VERDE
- 4 medium green garlic stalks, finely minced, including the tender green parts
- 1 cup (65 g) firmly packed fresh mint leaves, finely chopped
- 1 cup (65 g) firmly packed fresh parsley leaves, finely chopped
- 2 tablespoons capers, rinsed and finely chopped
- 1 anchovy fillet (optional), finely minced
- ½ cup (120 ml) extra-virgin olive oil
- Zest from 1 lemon
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
Cook the lamb:
- Preheat the oven to 375°F (190°C).
- Pat the leg of lamb dry with paper towels. Rub the lamb all over with the olive oil, then season with the rosemary, thyme, lemon zest, salt, and pepper, ensuring an even coating. Place the lamb on a roasting rack set inside a large baking dish.
- Roast the lamb until the internal temperature reaches 130°F to 135°F (54°C to 57°C) for mediumrare or 140°F to 145°F (60°C to 63°C) for medium, 1½ to 2 hours. Baste the lamb occasionally with its juices during cooking to keep it moist.
- Once done, remove the lamb from the oven, tent it loosely with foil, and let it rest for 15 to 20 minutes before carving.
Make the salsa verde:
- In a mortar and pestle (or a bowl with the back of a spoon), combine the green garlic, mint, parsley, capers, and anchovy (if using). Pound or mash until the herbs release their oils and form a rough paste. Stir in the olive oil, lemon zest, lemon juice, salt, and pepper. Adjust seasoning to taste.
- Carve the lamb into thin slices and arrange on a serving platter. Spoon the salsa verde over the meat or serve it. Serves 6 to 8.
Notes
SWAPS/SPINS: If you don’t have green garlic available, you can also substitute in 6 cloves of garlic.
