- 1 1/2 cups packed fresh flat-leaf parsley leaves
- 1 cup packed fresh mint leaves
- 4 cloves garlic
- 1/4 cup olive oil
- 1 Tbsp finely chopped fresh chives
- 1 lemon, zested
- Salt and freshly ground pepper
- 1 (2 1/2-lb) boneless leg of lamb, butterflied
- 20 real baby carrots
- 2 Tbsp olive oil
Put oven rack in middle position and preheat oven to 350°.
In the bowl of a food processor fitted with the blade attachment, add parsley, mint, and garlic and pulse to combine. With motor running, add olive oil until incorporated. Transfer to a small bowl, add chives, lemon, salt and pepper, and stir to combine.
Open lamb like a book, fat side down, on a work surface and liberally sprinkle with salt and pepper. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1” intervals.
Add carrots and potatoes to a small roasting pan fitted with a rack. Drizzle with olive oil and season with salt and pepper. Pat lamb dry and transfer to prepared pan. Rub lamb with oil and season liberally with salt and pepper.
Roast lamb until thermometer inserted diagonally 2″ into lamb averages 135° to 140° for medium-rare (test in several places, as different parts of leg cook at different speeds), 40-50 minutes. Stir vegetables halfway through cooking. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and discard string, slice lamb and serve with carrots and potatoes.