- 1/2 cup parsley
- 1/2 cup fresh basil
- 3 to 5 cloves garlic
- 1 tablespoon coarsely chopped fresh chives
- 1/4 cup extra virgin olive oil, plus additional for drizzling
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (2 1/2-pound) boneless leg of lamb
- Cooking twine
- 1 lemon, cut in half
Put oven rack in middle position and preheat to 350° F.
Place parsley, basil, garlic, chives, olive oil, salt and pepper in a food processor and blend until coarsely chopped. (You may easily do this step by hand. It needn’t be finely minced.)
Open lamb out flat, fat side down, on a work surface and spread herb mixture evenly over interior surface. Roll lamb back into its original shape and tie roast with twine at about 1-inch intervals. Squeeze juice from lemon halves over lamb. Drizzle with a little olive oil and sprinkle with salt and pepper.
Roast lamb until a thermometer inserted about 2 inches into the roast averages 130° to 135° F for medium-rare, about 20 minutes per pound. (Different parts of the leg cook at different speeds, so insert your thermometer in several places.)
Allow to rest for about 15 minutes. Remove the string and slice.