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ROAST LAMB

SEVERAL SPRINGS FRESH OREGANO, MINCED
SEVERAL SPRINGS FRESH THYME, MINCED
SEVERAL SPRINGS FRESH MINT, MINCED
RIND FROM PRESERVED LEMON, MINCED
4 CLOVES GARLIC, MINCED
1/2 T BLACK PEPPER
1 T KOSHER SALT
1/4 C OLIVE OIL
LAMB LEG
SALT

MINCE HERBS, LEMON RIND, GARLIC, AND MIX WELL WITH SALT, PEPPER, AND OLIVE OIL.

IF LEG IS DEBONED, STUFF INTO MIDDLE AND TIE ROAST BACK UP; IF NOT, CREATE SHALLOW SLICES TO PUT MOST OF MIX IN, SLATHER REST ON OUTSIDE.

GENEROUSLY SEASON LEG WITH SALT.

LEAVE LEG AT ROOM TEMPERATURE FOR 1 HOUR.

ROAST AT 450° IN LARGE ROASTING PAN UNTIL INNER TEMPERATURE IS 130° (~45 MINUTES TO AN HOUR).

REST FOR 15 MINUTES.

USE LEFTOVER ROAST LAMB TO MAKE GREEK SALAD.

NOTE:

PUT IN POTATOES AFTER 20 MINUTES, AND FINISH THEM WHILE LEG RESTS.

VARIATIONS:

BASIL, HERBES DE PROVENCE, OR JUST LOTS AND LOTS OF GARLIC.