Leg of Lamb l Frankie Celenza



Roasted lamb may seem intimidating to make, but it’s actually pretty simple.

1 leg of lamb
3 cloves garlic, sliced and crushed
1 can anchovies packed in olive oil
1 bunch fresh rosemary
Kosher salt
Freshly ground black pepper
2 heaping spoonfuls Dijon mustard
1/4 cup coriander seeds
Jasmine rice
1 bunch mint, chopped finely
Zest of 1 lemon

1.) Preheat oven to 500°F.
2.) Cut around the ankle of the leg of lamb. Score the top of the lamb with a sharp knife.
3.) Flip lamb over and cut 5-6 holes in the lamb using a sharp paring knife. Stuff holes with garlic slices, anchovies, rosemary, and salt.
4.) Season entire leg of lamb with freshly ground black pepper and kosher salt.
5.) Dollop mustard onto lamb and rub in, making sure to get all sides. Using a mortar and pestle, grind coriander seeds. Sprinkle ground coriander seeds over both sides of the lamb.
6.) Stuff scores with more fresh rosemary leaves, and sear in the oven for 15-20 minutes, until brown.
7.) Lower oven temperature to 350°F. Bake until the thickest part of the meat reads 140°F on a meat thermometer, about an hour to an hour and a half.
8.) Prepare gremolata by combining mint and lemon zest. Sprinkle on top of lamb. Serve on a bed of jasmine rice.

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