Classic Leg of Lamb Recipe

Preparation

Place all ingredients except olive oil and salt in a large bowl. Rub to coat the bottom of the leg of lamb with the marinade. You can even herbs and garlic grow in cracks and crevices. Set in a plastic bag and marinate in the refrigerator overnight or for at least six hours. The Lamb

Remove the lamb from the refrigerator and let stand for 45 minutes to reach room temperature.

Remove lamb from marinade and take on a rack in a large skillet. Rub with olive oil and season generously with salt. Keep on the side with the fattest.

Preheat oven to 450 degrees F. Roast for 15 minutes in a hot oven to begin darkening of the surface and then lower the oven to 315 degrees F. and bake for about 10 minutes per pound (for a leg 5-6 this book is about . one hour).

The best way to check for doneness is to use a digital meat thermometer and remove the lamb when the temperature 135 degrees F. This gives you a beautiful pink and juicy fried achieved. Let the lamb for at least 20 minutes before slicing. Best thinly against the grain of the meat.

Note: While the meat is resting, you can use the fat from the roasting pan, pour over medium heat and pour the browned bits on the bottom with a cup of water or broth. Simply remove the bottom of the pan with a spatula while the liquid until all bubbling

Have resolved juices. Pour over the lamb into slices before serving.