ROASTED LEG OR ROAST OF LAMB
This is outstanding and super easy – from American Lamb
1 boneless leg or roast of American lamb, approximately 4-6 lbs.
4 cloves garlic, pressed
2 lemons, zested – use the zest and the juice of both lemons
1/2 Tbsp. fresh thyme, chopped
1 Tbsp. fresh rosemary, chopped
1 bunch fresh parseley, chopped
1 Tbsp. freshly ground pepper
2 Tbsp. dried oregano*
1 C. olive oil*
1/4 C. kosher salt*
*You can use less than this amount – based on the size of the roast
In a small bowl, combine all the ingredients of the marinade. Rub the mixture over all 6 sides of the roast. Cover with plastic wrap and marinate in fridge overnight. Bring lamb to room temperature, and sprinkle with salt. Preheat oven to 375*. Roast for 1 hours and 15 minutes, or until thermometer shows center of leg or roast to read 125-130*. Cover loosely and allow to rest for 20 minutes.
Put in a roast into a clay pot, and add 1-1/2″ water. Set oven at 200* for 15 minutes, then increase heat to 300*. Roast for 4-5 hours. Falls apart, juicy.