Prep Time: 40 minutes
Cook Time: 1 hour and 15 minutes


  • 4 teaspoons (2-3 sprigs) fresh rosemary leaves
  • 1 cup Italian parsley leaves, loosely packed
  • 1 1/4 teaspoons (4-5 sprigs) fresh thyme leaves
  • 8 cloves garlic
  • 1/2 teaspoon cumin seed, toasted
  • 2 tablespoons olive oil plus 1 tablespoon for brushing
  • 1 tablespoon lemon juice
  • 2 lemons, zested (about 1 tablespoon)
  • 2 oranges, zested (about 1 tablespoon)
  • 1 boneless leg of lamb (about 3 1/2 pounds), fat trimmed and butterflied
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper

Also need:
Butcher’s twine


  1. Combine rosemary, parsley, thyme, garlic, cumin seed, 2 tablespoons olive oil and lemon juice in the small bowl of a food processor. Process into a coarse puree. Scrape puree into a medium bowl and stir in lemon and orange zests. Set aside.
  2. Unroll lamb and place fat side down between 2 pieces of plastic wrap. Pound lamb using a rolling pin or meat mallet to about 3/4-inch thickness, creating as much of a rectangle shape as possible. Making a few shallow cuts in the thicker portions of the interior of the lamb will help it to flatten more easily when pounding.
  3. Season both sides with salt and pepper, and then lay lamb on work surface fat side down. Spread the puree evenly on top.
  4. Starting from the short side, tightly roll lamb in a jelly-roll fashion. Using butcher’s twine, tie at 1-inch intervals to secure lamb and create a cylindrical shape. Cook immediately or wrap and refrigerate up to one night. Before cooking, remove lamb from refrigerator and allow to rest at room temperature for 1 hour.
  5. To cook, insert wire rack into rack position 6. Press PHASE COOK, and then select ROAST/450⁰F/15 minutes. Press SELECT/CONFIRM to confirm the first cooking phase. Select ROAST/325⁰F/1 hour for the second phase, and then press START to preheat oven. Set lamb on broiling rack inserted in roasting pan and brush top with remaining 1 tablespoon olive oil.
  6. Roast until an instant-read thermometer inserted into the center of the thickest part reads 130⁰F for medium-rare.
  7. Rest lamb for 20 minutes before slicing. Serve immediately.