Roasted Herb-Citrus Lamb Roulade
Breville Test Kitchen

Breville Test Kitchen

Roasted Herb-Citrus Lamb Roulade

the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

2 hrs total time

30 mins active time


Serves 6-8



  • (2-3 sprigs) fresh rosemary leaves icon
    4 tsp (2-3 sprigs) fresh rosemary leaves
  • loosely packed Italian parsley leaves icon
    1 cup loosely packed Italian parsley leaves
  • (4-5 sprigs) fresh thyme leaves  icon
    1¼ tsp (4-5 sprigs) fresh thyme leaves
  • clove garlic icon
    8 cloves garlic
  • cumin seeds icon
    ½ tsp cumin seeds


  • lemon juice icon
    1 tbsp lemon juice
  • olive oil icon
    3 tbsp olive oil


  • lemon icon
    2 lemons

    zested (about 1 tablespoon)

  • orange icon
    2 oranges

    zested (about 1 tablespoon)

  • boneless leg of lamb (about 3½ pounds)  icon
    1 boneless leg of lamb (about 3½ pounds)

    fat trimmed and butterflied

  • kosher salt icon
    1 tbsp kosher salt
  • freshly ground black pepper icon
    1 tsp freshly ground black pepper


  • 1Combine rosemary, parsley, thyme, garlic, cumin, lemon juice and 2 tablespoons olive oil 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.
  • 2Unroll lamb and place fat side down between 2 pieces of plastic wrap. Pound lamb using a rolling pin or meat mallet to about ¾-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.
  • 3Season both sides with salt and pepper then lay lamb on work surface fat side down. Spread the puree evenly on top.
  • 4Starting 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 24 hours. Before cooking, remove lamb from refrigerator and allow to rest at room temperature for 1 hour.
  • 5To cook, insert wire rack into rack position 6. Press PHASE COOK then select ROAST/450°F/15 minutes. Press SELECT/ CONFIRM to confirm the first cooking phase. Select ROAST/325°F/ 50 minutes for the second phase and press START to preheat oven.
  • 6Set lamb on broiling rack inserted in roasting pan and brush top with remaining 1 tablespoon olive oil.
  • 7Once preheated, place the lamb in oven and roast about 65 minutes until an instant-read thermometer inserted into the center of the thickest part reads 125°F for medium-rare. The temperature will continue to rise as the lamb rests.
  • 8Transfer lamb to a cutting board, loosely tent with foil and rest for 20 minutes before slicing. Serve.
Main course

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