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Roasted Leg of Lamb with Lemon-Herb Salt

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 15 mins
Total time 14 hrs, 50 mins
Yield

Makes 8 servings

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.

Ingredients

  • 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

  1. 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.

  2. Let lamb stand at room temperature 30 minutes. Meanwhile, preheat oven to 450°. Brush lamb with olive oil.

  3. 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.