Leg of lamb is an easy yet holiday-worthy roast. Buzz together the flavorful salt seasoning in a food processor, and rub it onto the meat at least 12 hours before roasting. Trust an instant-read meat thermometer to ensure the lamb is the perfect rosy pink in the center.
1/3 cup loosely packed fresh rosemary leaves
1/3 cup loosely packed fresh oregano leaves
3 teaspoons lemon zest
1/4 cup kosher salt
1/4 teaspoon freshly ground black pepper
1 (5- to 7-lb.) bone-in leg of lamb, trimmed
2 tablespoons olive oil
How to Make It
Process first 5 ingredients in a food processor 2 to 3 minutes or until blended. Rub mixture over lamb, and place on a rack in a roasting pan. Chill 12 to 24 hours.
Let lamb stand at room temperature 30 minutes. Meanwhile, preheat oven to 450°. Brush lamb with olive oil.
Bake at 450° for 45 minutes; reduce oven temperature to 350°, and bake 1 more hour or until a meat thermometer inserted into thickest portion registers 145°. Let lamb stand 20 minutes before serving.
This is the best leg of Lamb, I have ever made. I served 12 people, that's including children. They all wanted seconds. The only thing I did different was I cut cloves of garlic in half, made slits all over the roast. Pushing the slivers of garlic in them. And I served mint jelly, but it wasn't necessary. It could stand alone!!
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