Herb Roasted Leg of Lamb Recipe with Cranberry Mint Chutney and Parsnip Puree

leg of lamb recipe
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Is there anything better than a delicious, tender slice of lamb? This Herb Roasted Leg of Lamb Recipe with Cranberry Mint Chutney and Parsnip Puree is juicy perfection. The parsnip puree and cranberry mint chutney add a complex and complimentary flavor profile, making this dish perfect for a Saturday night, or holiday brunch. Serve with roasted asparagus on the side for a complete, healthy meal.

Jump to Herb Roasted Leg of Lamb Recipe

Lamb can be intimidating, but this recipe is so simple to make. The best part is that the parsnip puree and cranberry mint chutney can both be prepared in advance, making for a smoother, quicker meal prep. I made this for my 7 year old and 4 year old’s birthday party- and yes, all 8 children in attendance ate and enjoyed the leg of lamb recipe! But hosting a dinner party with kids can be a bit of work, so I absolutely prepared what I could the day before. I made both the parsnip puree and the chutney at the same time.

Parsnip Puree

For the parsnip puree, simply peel the parsnips and slice in 1 inch thick rounds. Add the parsnip to a large dutch oven and cover with water or broth. Boil for 20-25 minutes, until very fork tender. Drain the parsnips. You can puree in either a food processor or in the same dutch oven with an immersion blender. I use the Ninja for a batch this large. Add the parsnip, garlic, butter and milk and blend until smooth. Due to allergies, I prepared with unsweetened oat milk and vegan butter. It tasted just as good as when I’ve prepared with traditional milk and butter. Taste the puree and add salt and pepper to taste. I like to use white pepper for aesthetics, but traditional black pepper works too. Store covered in the refrigerator for up to 2 days before serving. To serve, heat in the oven at 350 degrees for ~20 minutes to warm.

Cranberry Mint Chutney

While the parsnips are boiling, cook the chutney. I tweaked this recipe from my grandmother’s traditional Thanksgiving cranberry sauce, which she always prepares with orange juice. The mint, cloves and vinegar make this a very un-thanksgiving chutney…. but it was so good that I’m now tempted to make this again come turkey day. Add all of the ingredients to a medium sauce pan and bring to a simmer. Simmer on low for 10 minutes, stirring occasionally. I love to cook up cranberries for their satisfying ‘pop’ as the berries burst open. The chutney will thicken to a syrup as it cools. Transfer to a bowl and allow to cool before storing, covered, in the refrigerator (if preparing ahead of time). Serve at room temperature.

Herb Roasted Leg of Lamb

Depending on how many people you’re cooking for, you can prepare a full or half leg of lamb. Additionally, you can do bone-in or boneless. I prefer bone-in as I find it keeps more of the juices in, and makes for a nicer presentation. The rule of thumb is that you will need roughly 1/3 pound per person for boneless and 1/2-2/3 pound per person for bone-in. Save yourself some time and ask the butcher to trim any excess fat for you.

Preparing the Leg of Lamb

Start by preparing the pan: line a roasting pan with foil for easier clean up and place the roasting rack on top of the foil and set aside. Since lamb is a fatty meat, you will want to score the top of the leg. This will allow some of the fat to cook off, get the herb rub into the actual meat, and keep the meat juicy. Using a sharp knife, score the leg of lamb into a diamond pattern. Prepare the rub by combining herbs, garlic, lemon zest, oil, salt and pepper in a small bowl. Using your hands, rub all over the lamb, being sure to get into the crevices made by the scoring pattern.

You will cook the lamb at 350 degrees. I rely on the amazing meater+ to tell me when the meat is done. You insert the wireless thermometer into the thickest part of the meat, it pairs to your phone (via bluetooth!) and alerts you when the meat is done. If you don’t have a meater, the general rule of thumb is to cook for around 20 minutes per pound. I like lamb medium rare, so the ideal internal temperature is 120 degrees. Rest the lamb for at least 15 minutes before carving.

leg of lamb recipe

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Yield: 8 servings

Prep time: 30 minutes

Cooking time: 25 minutes (parsnip puree and chutney); 90 minutes (lamb)

Herb Roasted Leg of Lamb Recipe with Cranberry Mint Chutney and Parsnip Puree Ingredients

For the Parsnip Puree

  • 3 pounds whole parsnip, peeled and cut into 1 inch pieces
  • 1-1/2 cup unsweetened, gluten free oat milk
  • 2 tbsp vegan butter (we used Kite Hill)
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 3/4 tsp white pepper

For the Cranberry Mint Chutney

  • 6 ounces fresh cranberries
  • 1/4 cup chopped mint, loosely packed
  • 1/8 tsp ground cloves
  • 3/4 cup fresh squeezed orange juice
  • 2 tbsp apple cider vingear
  • 1/4 cup coconut sugar, or light brown sugar if coconut allergy

For the Herb Roasted Leg of Lamb

  • 5 pound bone-in leg of lamb
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • 2 tbsp dried herbes de Provence
  • 1-1/2 tbsp dijon mustard
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp pepper

Herb Roasted Leg of Lamb with Cranberry Mint Chutney and Parsnip Puree Instructions

  1. Prepare the Parsnip Puree: add chopped parsnip to large dutch oven and cover with water or broth. Bring to a boil and cook until very fork tender. Drain the parsnips. Add the cooked parsnips to a food processor, adding milk, butter, garlic, salt and pepper. Blend ingredients until smooth and add additional salt and pepper to taste
  2. Prepare the chutney: add all ingredients to a medium sauce pan and bring to a simmer over medium heat. Simmer, stirring occasionally until most cranberries have burst, about 10 minutes. Place in bowl and allow to cool (and thicken!) before serving
  3. Preheat the oven to 350 degrees. Prepare the roasting pan by lining with foil and set aside. Score the lamb with a sharp knife in two directions, creating a diamond pattern. Prepare the herb rub by combining the rosemary through pepper in a small bowl. With your hands, rub the herb mixture all of the lamb, being sure to insert into the score marks
  4. Bake the lamb at 350 degrees for roughly 1 hour and 20 minutes, or until the internal temperature has reached 120 degrees for medium rare. Allow the lamb to rest for at least 15 minutes before carving.
  5. To serve, plate the puree and top with sliced lamb and a dollop of chutney. Garnish with a sprig of fresh mint.

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