- 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.