Spring Lamb in Herbs
4.9
(27)
Active Time
1 hour 20 minutes
Total Time
5 hours
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel. In Georgia they add fresh sour plums to the dish, but preserved lemons work just as well.
Ingredients
8–10 servings
Preparation
Step 1
Preheat oven to 325°F. Toast coriander and fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until very fragrant, about 2 minutes. Let cool.
Step 2
Coarsely chop cilantro leaves and tender stems (you’ll get about 2 cups) and transfer to a large bowl. Coarsely chop dill leaves and tender stems (you’ll get about 2 cups) and add to bowl with cilantro. Pick leaves from tarragon bunches (do not chop; you’ll get about 1 cup) and add to bowl; discard stems. Add scallions and toss to combine. Transfer 2 cups herb mixture to a small bowl, cover with a damp kitchen towel, and chill until ready to use. Transfer remaining herb mixture to a food processor. Add coriander and fennel seeds, preserved lemons, garlic, 1/4 cup oil, and 2 tsp. kosher salt. Purée until a paste forms.
Step 3
Roll out a piece of foil that’s more than double the length of a rimmed baking sheet. Center foil on baking sheet, then place lamb on foil. Rub lamb all over with herb paste. Bring up foil around lamb and wrap tightly to seal. Roast until lamb is super tender and is falling off the bone, 4–4 1/2 hours. (It’s important that you don’t open the foil packet once sealed. To check the meat, slide a skewer or small knife through the top of the foil; the meat should yield and shred easily.)
Step 4
Meanwhile, place potatoes in a large pot. Pour in water to cover; season with salt. Cover pot and bring water to a boil. Cook until potatoes are tender, about 30 minutes. Drain, then transfer to a medium bowl.
Step 5
Unwrap lamb (juices will run everywhere, so be careful to make sure they stay on the baking sheet) and let cool 20 minutes. Transfer lamb to a cutting board. Pull meat off bone and shred into pieces. Return meat to baking sheet and toss in herby juices.
Step 6
Transfer lamb to a platter. Pour juices over lamb and potatoes. Top lamb with reserved herb mixture. Drizzle lamb and potatoes with oil and lemon juice, then sprinkle with sea salt.
Leave a Review
Reviews (27)
Back to TopI have made this many times over the years and it flavorful and relatively easy to make! My family loves it
Theresa Cross
San Francisco CA
4/15/2024
Can this be made in advance how many days in frig or freeze add herbs before serving
Anonymous
Nashville, TN
2/22/2023
Help! I want to make this for Easter supper. What wine would pair well?
Jen H
St. Catharines, Ontario
4/11/2022
I am going to make this again for Easter. Last year I made it for my in-laws. (They have a son in law who used to own a Greek restaurant, him and his wife are very proud of the lamb they cook.) My in-laws told me this was hands down the best lamb they ever had!
Anonymous
Kelowna , BC
4/11/2022
A beautiful way to make lamb. I rubbed the leg with a mix of salt, pepper, olive oil, lemon thyme and garlic and sealed it with Saran Wrap the day before, then let it sit out for an hour before cooking. Other than adding fresh oregano, thyme and crushed juniper berries to the herb paste I followed the recipe as written. Despite mummifying the leg in 3 layers of foil, some juices leaked out but that was ok because I was able to separate the fat out before unwrapping the lamb and adding juices back to the meat. The result was spectacular, and I served the meat on a big platter with rainbow carrots roasted and tossed with a cumin and coriander seed butter and chard that had been sautéed in the fat from the lamb. The final squeeze of fresh lemon brightened the flavors of everything.
A smidge of salt
Oakland CA
4/10/2022
It was amazing. You do have to very dutifully wrap and seal the the lamb in the foil to get all that wonderful jus. I ended up with several cups in the bottom of the foil packet. It was the best part! I recommend using the extra wide foil if you can get it.
stephaniebeckner
Germany
4/24/2021
why is my review not posted?
ticasaad
4/8/2021
Huge hit for our Easter dinner! So tasty and delicious, and VERY simple to make and prep. I used a Le Crueset Dutch oven, and it was ready in a little less than 3 hours and 45 minutes.
mgarreola
Union City, Calif.
4/5/2021
Best lamb ever!! (And I'm not a lamb person) I didn't change a thing except to add mint. The scent was beautiful, the presentation enticing and the taste supreme.
Anonymous
Vancouver, BC
4/5/2021
This recipe is fantastic. Easy and delicious. I added mint to the herbs listed, but otherwise followed the recipe to a T. It was perfect, looked awesome, and my guests all loved it. Plenty of leftovers too, and I had 9 people with a 6.75 lb. leg of lamb. The only thing I would change is the potatoes - not enough flavor just from pouring over the sauce. I would maybe roast the potatoes, add salt and pepper, and some fresh herbs, then use some of the sauce. Otherwise, perfect, and will definitely make this again.
treisk
Bethesda, MD
3/28/2021
This is a great recipe. I'm an experienced cook, tend to grill lamb rare even with similar and and same herbs, but have not enjoyed it like this slow braised roast. I also typically slow braise lamb shoulder, and shank, thinking leg did not have enough fat. Not so. I did start with a smaller 6.5 lb leg (shank included). Cut heat to 300, but would go to 275 next time and add an hour or so. Replaced cilantro for parsley and dried tarragon for fresh and fresh dill as called for. No issues. Used one preserved lemon, instead of two. All tiny adjustments that did not impact recipe. Wanted to serve with asparagus, but glad I used up green beans with Lemon rind and hot peppers to offset as I missed the lack of pepper in lamb. Cooked skinned potatoes to 3/4 doneness, divided by 4 and stuck back into oven with some lamb jus wrapped 20 minutes, then unwrapped, dribbled EVOO and cranked heat to 450 fo last 20 minutes. Excellent meal. Asked to repeat by all.
ncm209
Stoughton, MA
4/14/2020
Best Lamb I have ever made. Made it for our Slava (Serbian saints day) with the lamb, and then made it for Thanksgiving as an alternative to turkey with pork. Absolutely amazing both times. I cooked it for about 5-6h but otherwise followed the recipe. Got rave reviews from everyone.
Denver
1/7/2020
Made it last Easter. Loved it.
mamazoni
New Haven, CT
10/20/2019
Amazing!!
lamipoo
Los Angeles, CA
6/25/2019
This is the most delicious lamb I have ever made. I tried it for Easter dinner and it was so moist and flavorful. Everyone loved it. It also held up well for leftovers and was still delicious. I will look for excuses to make it again.
charisns
Atlanta, GA
5/19/2019
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