Provençal Roast Leg of Lamb

A roast leg of lamb doesn’t have to be an all-day process. If you’re time pressed, ask your butcher for a boneless leg, which requires a shorter roasting time and allows you to work the seasoning more thoroughly throughout the roast. Serve with a green salad.


Makes six to eight servings

Preparation time: 2 hours


  • 3 cloves garlic
  • 5 leaves fresh sage
  • 1/4 cup pitted niçoise or kalamata olives
  • 1 tbs. capers
  • 2 tbs. red-wine vinegar
  • 2 tbs. olive oil, plus extra for the roasting pan
  • Salt and freshly ground black pepper to taste
  • 21/2 lbs. leg of lamb, boneless
  • 4 cups grape tomatoes
  • 1 cup thinly sliced red onions

Preheat oven to 425 degrees F. Blend garlic, sage, olives, capers, red-wine vinegar, olive oil, salt, and pepper together in a food processor until smooth. Rub the olive-caper paste all over the lamb leg and then tie with butcher’s string to hold it into a roast shape. Place in a roasting pan that you’ve drizzled with olive oil. Roast for 30 minutes, then add the tomatoes and sliced onions. Reduce oven temperature to 350 degrees F and roast for another 60 to 90 minutes, or until the lamb registers 130 to 135 degrees F. Allow meat to rest for 15 to 20 minutes before slicing and serving.

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