Lynn's Herb-Roasted Leg of Lamb
1 6 to 7 pound leg of lamb, trimmed to 1/8 inch of fat
1/4 cup olive oil
8 to 10 cloves crushed garlic
1 tablespoon lemon zest (1 lemon)
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh thyme leaves
2 teaspoons kosher salt
2 teaspoons coarse-ground black pepper
1. Combine rub ingredients in a small bowl; blend well.
2. Place lamb on a clean surface, fat-side up. Spread rub over lamb. Wrap
tightly with plastic wrap and refrigerate overnight to "cure."
3. Heat oven to 325 degrees. Remove plastic wrap from lamb.
4. Place lamb on a rack in a shallow pan, fat-side up. Roast 25 to 35 minutes
per pound. Remove when a meat thermometer inserted in center (not touching bone)
reads 135 to 145 degrees for Medium-Rare doneness. Let stand 15 minutes; carve
and serve.
Give a small boy a hammer and he will find that everything he encounters needs
pounding.
- Abraham Kaplan