Ingredients
1
1/2 cups coarsely chopped fresh flat-leaf parsley
1
tbsp finely chopped fresh chives
1
(2 1/2-lb) boneless leg of lamb*
1
tbsp plus 3/4 tsp kosher salt
Special equipment: kitchen string; an instant-read thermometer
Directions
1.
Put oven rack in middle position and preheat oven to 350°F.
2.
Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.
3.
Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals. Pat lamb dry and transfer to a small roasting pan. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining 1/4 teaspoon pepper.
4.
Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140°F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and discard string and serve lamb warm or at room temperature.
6.
Lamb can be roasted 1 day ahead and cooled, uncovered, then chilled, wrapped in plastic wrap. Slice while cold, then rewrap and bring to room temperature before serving.
7.
*Available at most supermarkets.
New-York Restaurants
