Ingredients
The following ingredients have 9 Servings
- 1/3 cup lemon-infused olive oil, or plain extra-virgin olive oil
- 5 garlic cloves, chopped
- 1 tablespoon very finely grated Meyer lemon zest
- 2 teaspoons dried oregano
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon crushed red pepper
- 4 pounds boneless leg of lamb, tied
Instruction
- In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt, and red pepper.
- Rub the lamb with the marinade. Cover and refrigerate overnight, or at least 8 hours.
- When you are ready to cook your lamb, remove it from the refrigerator and let it sit at room temperature for an hour. Place the lamb into a large roasting pan.
- Roast the lamb in a preheated 350° F oven for one hour and twenty minutes, or until the internal temperature measures at least 145 to 150° F for medium rare. If you like your lamb more done, roast until temperature is 160° F. Let the roast sit for 20 to 30 minutes before you slice it, so the juices have time to reabsorb.
