Juicy, Tender Leg of Lamb

Juicy, Tender Leg of Lamb


Leg of lamb is a cut of meat I seldom prepare because it can be difficult to cook so that it becomes tender. The sheath and membrane are the factors that can make this cut of meat tough. The trick is to butterfly the lamb, removing as much membrane as possible while leaving the good fat which helps keep the meat moist and tender. Using my Blend No.10 and a fresh mint sauce as a marinade and my method in the recipe are my secrets to a tender and delicious leg of lamb.

Black Pepper, Coriander, Leek, Onion, Sumac, Parsley, Oregano, Thyme, Rosemary, Lime, Sea Salt, Herbs & Spices

Serves 8 - 12


  1. 1pk     Blend No.10                   
  2. ¾C      Olive oil, More if needed 
  3. 1C      Mint     
  4. 1C      Parsley
  5. ½C     Lemon Juice, Freshly squeezed
  6. 1T      Lemon Zest
  7. ¼C     Olive Oil
  8. 1t       Sea Salt
  9. 1t       Pepper, Freshly Ground
  10. 1t       Red Chili Pepper Flakes
  11. 1        Lamb Leg, Boneless  – About 5lb, Butterflied
              Membranes and excess fat removed
  12. 5T      Ghee or Butter_ For cooking


Roasting Pan
Glass Jar (Preferably with Screw Lid)


  • For the best results mix entire package with oil for even flavor in every bite
  • You can also use this Blend for other poultry, any kind of meat, some seafood or sides
  • Add extra salt and pepper to your taste if desired


  1. Mix the entire package of Blend No.10 with oil in a mixing bowl, set aside
  2. Blend mint, parsley, lemon juice, zest, oil, salt, pepper and red pepper in a food processor
  3. Place lamb leg on cutting board, pound meat with the back of the knife blade and then pound lightly with the sharp side making shallow cuts all over against the grain.
  4. Pour some of the Blend No.10 mixture over it without touching the meat
  5. Rub the Blend mixture into meat well with your hands on both sides
  6. Add more of Blend mixture if needed for stronger flavor, optional
  7. Pour some of the mint mixture all over the leg and rub well into the meat
  8. Refrigerate uncovered over night
  9. Refrigerate excess Blend No.10 mixture, if any,  in a jar with lid closed for later use
  10. Refrigerate remainder of mint mixture to use over the lamb when served


  1. Preheat your oven to 500˚F
  2. Bring lamb leg to room temperature
  3. Oil cast iron pan, place leg onto the pan,
  4. Transfer pan to preheated oven, placing it onto the oven middle rack
  5. Broil leg for 5 minutes on each side or until lightly charred
  6. Lower oven to 350˚F and roast for 20 minutes or until done¹
  7. Cook until 5˚F degree² below your desired internal temperature is reached³
  8. Transfer leg onto your cutting board, let it rest for few minutes
  9. Cut and serve with your choice of sides


¹ Cooking time depends on the thickness of meat
² You would want to take the meat out of the oven 5F below your desired internal
   temperature is reached as meat continues to cook while resting
³ 135F=Medium Rare            145F= Medium            150F=Medium Well

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Black Pepper, Coriander, Leek, Onion, Sumac, Parsley, Oregano, Thyme, Rosemary, Lime, Sea Salt, Herbs & Spices

Every Bag * Measured and Filled by Hand
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