“Frenched” leg of lamb means the meat, fat and membranes have been removed from the exposed bone. Ask the butcher to do it for you.


Credit: Chelsea Zimmer; Prop Styling: Mindi Shapiro

Recipe Summary test

20 mins
2 hrs 20 mins
12 servings


Ingredient Checklist


Instructions Checklist
  • Let lamb stand at room temperature for 30 minutes. Trim fat from around hip (large) end. Trim excess fat from surface of lamb, leaving about 1⁄8 inch of fat. Make 1-inchwide- by-½-inch-deep slits over surface of lamb; insert 1 or 2 garlic slices into each slit. Rub lamb with 2 tablespoons of the oil; sprinkle with pepper and 2 teaspoons of the salt. Stir together parsley, oregano, minced garlic and 4 tablespoons of the remaining oil in a small bowl; rub 3 tablespoons of the mixture over lamb.

  • Preheat oven to 425°F. Place a rack in a large roasting pan. Stir pistachios, lemon zest and remaining 2 tablespoons oil and ¼ teaspoon salt into remaining parsley mixture. Place in a mini food processor and pulse until finely chopped, about 3 times. Reserve for serving with lamb.

  • Place lamb fat-side up on rack. Bake for 20 minutes. Reduce oven temperature to 325°F; bake lamb until a thermometer inserted into thickest part of flesh near the bone registers 130°F to 135°F for medium-rare, about 1 hour and 10 minutes. Transfer lamb to a cutting board; let stand for 10 to 20 minutes before slicing. Serve with reserved parsley mixture.

Nutrition Facts

313 calories; fat 20g; saturated fat 5g; cholesterol 93mg; fiber 1g; protein 30g; carbohydrates 3g; sodium 459mg; iron 3mg; calcium 27mg.