Prep: 30 mins Cook: 1 hour Serves: 4-6 Cut: Leg



1 Opal Valley® Boneless Leg of Lamb, fresh or frozen, thawed in refrigerator overnight if frozen. If product is netted, remove netting before preparation
1/4 cup dried cherries
4 cloves garlic
Sea salt and freshly ground black pepper
1 cup fresh parsley, roughly chopped
1/3 cup fresh mint leaves
1 tsp fresh rosemary
1 tbsp Dijon mustard
3 tbsp olive oil

Mini Hasselback Potatoes

12 small yellow flesh potatoes
2 tsp fresh rosemary, finely chopped
Salt and freshly ground black pepper
Olive oil for drizzling on potatoes prior to baking



  1. Preheat oven to 375ºF (190ºC)
  2. In a small bowl, cover the dried cherries with 1/4 cup boiling water; let soak for 5 minutes
  3. In the bowl of a small food processor add garlic, a pinch of salt and pepper, parsley, mint, rosemary and mustard; pulse until coarsely chopped. Add 2 tbsp olive oil and pulse to make a thick paste. Drain and roughly chop the cherries and stir them in
  4. On a plastic wrap lined work surface, lay lamb leg flat. If there are portions that are thicker, with a knife, butterfly those areas to make surface even
  5. Spread the cherry/herb paste over the lamb and work into every crevice (using your fingers makes this task easier). Starting on the long end roll the lamb up tightly in a jelly-roll fashion. Tie the roll with kitchen string at 1” intervals. If making ahead, tightly wrap with plastic wrap and refrigerate until ready to cook
  6. Rub lamb with remaining olive oil and season with salt and black pepper. Transfer to a roasting pan, and roast for approximately 60 minutes (about 25 min per lb or per 500g), or until an instant-read thermometer inserted into the center of the meat reads 140°F to 145°F for medium
  7. Transfer to a cutting board, tent with foil, and let rest for 20 to 30 minutes. Slice and serve with Hasselback Potatoes (optional)

Mini Hasselback Potatoes

  1. Preheat oven to 375ºF (190ºC)
  2. With a sharp knife, slice potatoes into thin slices, about 1/8” apart over the top 3/4 of the potato, leaving the bottom 1/4 intact
  3. Place potatoes in roasting pan and sprinkle with rosemary, salt and pepper; drizzle with olive oil and bake for approximately 30 minutes or until golden
  4. Serve with Cherry & Herb Filled Leg of Lamb

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Opal Valley Lamb is Available at These Fine Retailers

*All cuts not available at all retailers