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Herb-Roasted Boneless Leg of Lamb

Herb-Roasted Boneless Leg of Lamb

A boneless leg of lamb rolled in netting. There is no need to unroll and retie, just roast in the netting, then remove it with kitchen shears.

Ready in: 3 hours

Serves: 4

Complexity: very-easy

kcal: 466

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2 kg boneless lamb leg, rolled & tied
¼ cup loosely packed fresh rosemary leaves
⅔ cup loosely packed fresh flat-leaf parsley leaves
¼ cup loosely packed fresh thyme leaves
2 shallots, coarsely chopped
6 garlic cloves
1 tbsp fresh lemon juice
10 tbsp rice bran oil, divided
1 kg small new potatoes


Rub lamb with SIDS CRAZY SALT then let stand 1 hour.
Pulse rosemary in a food processor 4-5 times until finely chopped. Add parsley, thyme, shallots, garlic and lemon juice then pulse 4-5 times until finely chopped. Add 6 tbsp oil and pulse 7-8 times until smooth, scraping down sides as needed. Rub mixture over lamb then place in a large roasting pan and let stand 30 minutes.
Preheat oven to 230°C. Toss together potatoes, SIDS SALT & PEPPER and 4 tbsp oil then place potatoes around lamb in roasting pan.
Bake for 50-60 minutes until a meat thermometer inserted into thickest portion registers 52°C (rare). Remove lamb from pan then cover loosely with aluminum foil and let stand 15 minutes before slicing.
Serve lamb with potatoes and pan juices.