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Banana Leaf Roasted Leg of Lamb

10 hr 30 min
8 hr prep
2 hr 30 min cook

Serves 10

Ingredients

  • 1/4 cup Extra virgin olive oil, plus 2 tbsp for searing lamb
  • 1/4 cup Dijon mustard
  • 1/4 cup Fresh Rosemary, chopped
  • 5 Peeled Garlic Cloves, minced fine, approximately 1 ounce
  • 1 tbsp Kosher salt, plus more as needed to taste
  • 1 tbsp Ground black pepper, plus more as needed to taste
  • 1 tbsp Smoked paprika
  • 1 tsp Ground allspice
  • 6 lb Semi-Boneless Leg of Lamb, approximately 6 to 7 pounds
  • 1 bunch Banana leaves, as needed for covering and layering in pan
  • 2 cups Carrots, roughly chopped
  • 2 cups Celery stalks, roughly chopped
  • 2 cups White onion, roughly chopped

Instructions

  1. In a small bowl combine olive oil, mustard, rosemary, garlic, salt, pepper, smoked paprika and allspice. Whisk to combine until it is a smooth paste.
  2. Place lamb in a roasting pan and pat dry. Score the fat side with a sharp knife to create a diamond pattern.
  3. Rub spice paste over entire surface of lamb to completely coat. Cover pan with plastic wrap, refrigerate and allow to marinate for at least 8 hours, overnight is recommended.
  4. Preheat oven to 325ºF. Set a large cast iron pan over medium heat and allow to get hot.
  5. Add 2 tablespoons of oil to hot pan and sear lamb fat-side down for 4 to 6 minutes or until nicely browned. Flip and continue to cook for an additional 5 to 7 minutes.
  6. While lamb is searing, line roasting pan with banana leaves to cover bottom.
  7. Evenly distribute carrots, celery and onions in roasting pan. Add seared lamb and all pan juices to roasting pan and cover with more banana leaves.
  8. Roast lamb for approximately 1.5 to 2.5 hours or until it reaches desired internal temperature.*
  9. Remove lamb from oven and rest for at least 20 to 25 minutes. Discard banana leaves and carve. Season to taste and drizzle with any reserved pan juices.
  10. Chef's Note: *We recommend serving lamb at an internal temperature of 135ºF to 140ºF. For best results, let lamb sit at room temperature for at least 30 minutes before cooking to allow lamb to cook more evenly.

Nutrition

8gCarbs
19gFat
51gProtein

Nutrition Facts

10 servings

  • Amount Per Serving
    Calories420
  • % Daily Value*
  • Total Fat
    • 19g
    • 29%
  • Saturated Fat
    • 6g
    • 30%
  • Trans Fat
    • 0g
  • Cholesterol
    • 155mg
    • 52%
  • Sodium
    • 300mg
    • 13%
  • Total Carbohydrate
    • 8g
    • 3%
  • Dietary Fiber
    • 2g
  • Sugars
    • 3g
  • Protein
    • 51g
  • Vitamin C
    • 8%
  • Calcium
    • 4%
  • Iron
    • 25%
  • Vitamin A
    • 90%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.