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Rosemary and Garlic Roasted Lamb with Mint Pesto

4.34 from 3 votes
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Protein: Lamb
Cut: Boneless Leg of Lamb
Diet: Dairy Free, Gluten Free, Paleo
Course: Main Course
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6


  • 1 ButcherBox boneless leg of lamb
  • 6 sprigs rosemary
  • 3 cloves garlic if cloves are small use 6
  • ¼ cup avocado oil
  • 2 tablespoon kosher salt
  • 1 teaspoon ground black pepper

Mint Pesto

  • 3 cups mint leaves lightly packed
  • 1 cup spinach lightly packed
  • 1 tablespoon honey
  • 1 clove garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • cup avocado oil


Roasted Lamb

  • Preheat oven to 400°F.
  • Finely chop garlic and rosemary together.
  • Combine finely chopped garlic and rosemary with oil, salt and pepper.
  • Remove lamb leg from netting. Try to remove the netting with out cutting it. You will use the netting again to roast the lamb.
  • Once lamb is removed from netting unroll the meat and fully dry with paper towels.
  • Rub garlic mixture all over lamb. Roll lamb back up and place back into netting or tie up with butchers twine.
  • Insert a roasting rack on baking sheet, place lamb onto of roasting rack and roast for 15 minutes.
  • After 15 minutes turn down oven to 325°F and continue to cook for 45-50 minutes or until meat thermometer inserted into thickest part reads 125°F for medium-rare. Let roast rest for 8-10 minutes before slicing and serving. Serve with mint pesto and enjoy!

Mint Pesto

  • Place all ingredients into a food processor excluding oil. Blend for 1 minute on low speed. After a minute slowly drizzle in oil while still on low speed. Adjust seasoning if needed.
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