Roast Leg of Lamb with Herbs and Kale | Saveur
Chef Magnus Nilsson's recipe for a whole leg of lamb, served with herbs and kale. He likes to serve the lamb with a dollop of icelandic yogurt and mixed with herbs.
Ingredients
- 1 (12-lb.) leg of lamb, trimmed
- Kosher salt and freshly ground black pepper
- <sup>1</sup>⁄<sub>2</sub> cup olive oil
- 4 rosemary sprigs
- 4 thyme sprigs
- 2 sage sprigs
- 1 <sup>1</sup>⁄<sub>2</sub> bunches (20 oz.) curly kale, stems removed, leaves torn
- <sup>1</sup>⁄<sub>4</sub> cup vegetable oil
- 2 tbsp. distilled white vinegar
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