Leg of Lamb That’ll Change Your Mind About Lamb
When most people think of lamb, they either love it or avoid it like the plague. The rich, sometimes gamey flavor can be a dealbreaker — and don’t even get Tommy the Butcher started on mint jelly. So this Easter, we’re flipping the script.
Tommy’s crafted a leg of lamb recipe that’s bold, simple, and built to win over even the most skeptical eater at your table.
Why This Recipe Works
This isn’t your grandma’s lamb roast. Tommy starts by seasoning a beautiful leg of lamb and setting it right over a bed of potatoes and carrots in the roasting pan. As the lamb cooks, those pan drippings turn the veggies into pure, savory gold — giving you a full holiday dinner in one pan.
But the real star? That fresh, vibrant salsa verde. It’s packed with herbs, garlic, lemon, and olive oil — the perfect counter to the rich flavor of lamb. Forget the sugary mint jelly. This sauce balances the dish while giving it a clean, bright finish.
For the Lamb Skeptics
ommy knows lamb isn’t for everyone… but he’s betting this one changes a few minds. The trick is in the seasoning, the slow roast over those veggies, and that bold, herbaceous salsa verde. It tones down the gamey edge and lets the natural flavors shine.
As Tommy says, “If you thought you didn’t like lamb — I’m here to prove you wrong.”
Watch our step by step guide on how to do it!
Tommy’s Roasted Leg of Lamb with Salsa Verde
Ingredients
- 16 oz bag peeled baby carrots
- 1/3 lb Fingerling or baby white new potato's
- 2 Large large shallots roughly chopped
- 2 bay leaves
- 7-10 lb whole semi-boneless leg of lamb
- 3/4 cup fresh rosemary leaves
- 4 cloves garlic sliced lengthwise
- 6-8 anchovy fillets cut in half *optional
- Salt & Pepper
- 3/4 cup red wine
- 4-5 tbsp olive oil
FRESH MINT SALSA VERDE
- ½ cup fresh mint finely chopped
- ½ cup fresh Italian parsley, finely chopped
- 2 tbsp resh squeezed lemon juice
- 1 clove garlic finely minced
- 6 tbsp olive oil
- Salt and pepper to taste
Instructions
Leg of Lamb over a bed of potatoes and carrots
- Pre heat oven to 425 degrees F. Add potatoes, carrots, shallots and bay leaves to a large roasting pan. Toss with 4-5 tbs olive oil. Season with salt and pepper then add ¾ cup red wine. Toss well.16 oz bag peeled baby carrots , 1/3 lb Fingerling or baby white new potato's , 2 Large large shallots , 2 bay leaves , Salt & Pepper, 3/4 cup red wine, 4-5 tbsp olive oil
- Coat lamb leg with olive oil and season with salt and pepper. With a sharp pointed knife, make 10-12 3/4-inch incisions randomly around the surface of the lamb leg. Insert a small bunch of rosemary, 1 slice garlic and 1 half anchovy fillet. Continue until all incisions are stuffed.7-10 lb whole semi-boneless leg of lamb , 3/4 cup fresh rosemary leaves , 4 cloves garlic, 6-8 anchovy fillets cut in half
- Lower oven temperature to 350 degrees F. Place lamb directly on middle oven shelf and place the roasting dish with potatoes on the shelf below. If lamb is wider than the roasting dish below, place a large cookie sheet underneath the roasting pan to catch any drippings. Roast for approximately 1 hour and 15 minutes or until internal temperature reaches 140 degrees F for medium. 135 for medium rare/145 for medium.
- Remove lamb and roasting dish from oven, loosely tent with foil separately, and let rest for 20 minutes.
- Carve lamb and serve with roasted potatoes and carrots with fresh mint salsa Verde finishing sauce.
FRESH MINT SALSA VERDE
- Combine all ingredients in small bowl and mix well.½ cup fresh mint finely chopped , ½ cup fresh Italian parsley, finely chopped , 2 tbsp resh squeezed lemon juice , 1 clove garlic, 6 tbsp olive oil , Salt and pepper to taste
- Spoon over sliced roast leg of lamb as a finishing sauce.