Roast Leg of Lamb

I love lamb. We raise sheep and it is a true passion of mine to raise healthy nutritious lamb. I want the world to know that lamb is not just for special occasions or Holidays. Lamb is for everyday family meals and does not have to be expensive. If you want to save a bit use a shoulder roast instead of a leg. The shoulder will have more shrinkage (fat) than the leg but that’s ok because fat equals flavor.  

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Roast Leg of Lamb

I love lamb. We raise sheep and it is a true passion of mine to raise healthy nutritious lamb. I want the world to know that lamb is not just for special occasions or Holidays. Lamb is for everyday family meals and does not have to be expensive. If you want to save a bit use a shoulder roast instead of a leg. The shoulder will have more shrinkage (fat) than the leg but that’s ok because fat equals flavor.  

Instructions

• 1 boneless leg of lamb, approximately 5-6 pounds

  MARINADE

  4 garlic cloves, smashed

  2 lemons, zested

  1/2 tablespoon fresh thyme, chopped

  1 tablespoon freshly ground black pepper

  2 tablespoons dried oregano

  1 tablespoon fresh rosemary, chopped

  1 bunch parsley, chopped

  1 cup olive oil

  1/4 cup kosher salt

  DIRECTIONS

  In a small bowl, combine all ingredients.

  Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.

  Bring lamb to room temperature and sprinkle with salt.

  Preheat the oven to 375°F.

  Roast for 1 hour and 15 minutes or until a thermometer inserted into the center of leg reads 125°F to 130°F.

  Cover loosely with aluminum foil and allow to rest for 20 minutes.