Herb and Almond Crusted Leg of Lamb

Herb and Almond Crusted Leg of Lamb
  • Yield: 8 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 50 Mins.
  • This beautiful dish is layered with a flavorful coating of Fisher® Almonds. The result is tender meat, herbs and almonds in one perfect bite! 


  • 1/2 cup Fisher® Chef's Naturals Sliced Almonds, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried rosemary leaves
  • 1 tablespoon chopped garlic
  • 1/4 cup extra-virgin olive oil
  • 3 1/2 pounds boneless leg of lamb, butterfield
  • 2/3 cup water or chicken broth


  1. Preheat the oven to 450°F
  2. Chop ¼ cup almonds; set aside remaining almonds. Mix chopped almonds with next 6 ingredients in a small bowl. Spread inside of lamb with ½ of the herb mixture. Roll lamb into an even cylinder and tie at 2-inch intervals with butcher twine. Rub remaining herb mixture onto outside of lamb roast and press reserved sliced almonds onto herbs. Place in roasting pan and cook for 20 minutes.
  3. Lower the oven temperature to 375°F. Add the water or broth to the roasting pan and roast for another 40 to 50 minutes until the internal temperature reaches 145°F on a food thermometer. Take the lamb out of the oven and let the meat rest for 15 minutes. Cut off twine, slice and serve with roasted fingerling potatoes, if desired.

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