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Categories:Viewed: 30 - Published at: a year ago
Ingredients
- One 3 1/2-pound trimmed boneless leg of lamb, butterflied
- Extra-virgin olive oil, for drizzling
- 1/4 cup chopped parsley, plus 2 parsley sprigs
- 1/4 cup minced chives
- 1 tablespoon chopped thyme, plus 2 thyme sprigs
- 2 teaspoons chopped marjoram, plus 1 marjoram sprig
- Salt and pepper
- Fleur de sel, for sprinkling
Method
- Preheat the oven to 375.
- Open the leg of lamb on a work surface, fat side down.
- Drizzle olive oil over the lamb, rub in the chopped herbs and season with salt and pepper.
- Roll up the lamb, fat side out, and tie with kitchen twine at 1-inch intervals.
- Season with salt and pepper.
- In a small roasting pan, line the bottom with the herb sprigs.
- Add the lamb and roast in the top of the oven for about 1 hour, until an instant-read thermometer inserted in the meat registers 125 for medium-rare.
- Transfer to a carving board and let rest for 15 minutes.
- Strain the roasting juices into a cup and skim off the fat.
- Discard the strings and thinly slice the roast.
- Drizzle with the juices, sprinkle with fleur de sel and serve.
