Lemon and Fresh Herb Roasted Australian Leg of Lamb
4 pounds Australian boneless leg of lamb
1 sprig fresh rosemary, de-stemmed
6 leaves fresh sage
1 cup curly parsley
3 cloves fresh garlic, chopped
2 tablespoons lemon zest
1 ½ teaspoons Dijon mustard
3 tablespoons ground fennel seed
2/3 cup vegetable oil
Kosher salt to taste
Black pepper to taste
1 tablespoon fresh mint, minced
¼ each lemon
Olive oil as needed
Make the marinade: In a food processor, add rosemary, sage, parsley, garlic, lemon zest, mustard, fennel and oil. Pulse to create a paste and add more oil if the mixture is too thick. Rub lamb on both sides with marinade mixture and refrigerate overnight.
For the roast: Preheat oven to 375F. Remove the lamb from the refrigerator and tie, using butchers twine, into a roast-like shape, fat side out and season with salt and pepper. Add oil to a large cast iron skillet and sear lamb on all sides until golden brown.
Place in oven and cook for 45 minutes-1 hour, or until desired internal temperature is reached. Slice and top with fresh mint, a squeeze of lemon and a drizzle of olive oil.