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March 20, 2024

Green Goddess Leg of American Lamb Roast


Recipe Provided By
Prep Time


Cook Time


Total Time

1 hr, 45min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


● 1, 4 - 5 pound bone-in American leg of lamb 

● kosher salt 

● freshly ground black pepper 

● 3 cups roughly chopped fresh herbs (such as basil, mint, dill, chives, parsley) 

● 5 garlic cloves, peeled 

● 2 anchovy filets 

● Zest and juice of 1 large lemon 

● 1/4 cup +2 tablespoons extra-virgin olive oil (divided) ● 3 pounds baby yukon gold potatoes


1. Season the lamb: 

Cut a crosshatch pattern about 1 inch wide and 1/4 inch deep. Season the American lamb generously with salt and pepper. Rest the lamb at room temperature for 1 hour. 

2. Prepare the green goddess marinade: 

In a food processor combine the fresh herbs, garlic, anchovy and lemon zest. Pulse until finely minced. Add the lemon juice to the food processor and while the machine is running drizzle in 1/4 cup olive oil. Remove 1/3 cup of the marinade and save for later. Brush or rub the remaining marinade all over the lamb. Let sit for at least 15 minutes.. 

3. Sear the lamb: 

To sear the lamb, place an oven rack in the top third of the oven and set the oven to broil. Once heated, place the lamb into the oven and broil for 7 to 9 minutes until a nice caramelized crust appears. Remove the lamb from the oven and add the potatoes alongside the lamb, drizzle with the remaining 2 tablespoons olive oil and season with salt. Reduce the oven temperature to 350*F. 

4. Roast the lamb: 

Cover the lamb and the potatoes with aluminum foil and roast on the middle rack for 1 hour. Remove the foil and roast for an additional 10 to 20 minutes or until your meat thermometer registers 145*F for medium. If you remove the lamb when the thermometer hits 135*F then let it rest until the final temperature is 145*F for a perfect medium rare. 

5. Rest and serve: 

Rest the meat for 20 minutes before slicing. Drizzle the reserved green goddess marinade over the meat and potatoes.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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