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Roasted Leg of Lamb with Lemon-Herb Salt
I served this for Easter 2018, and everyone liked it!
A meat thermometer will ensure that the center of the lamb is just the right shade of pink. We recommend serving with Roasted Beets, Carrots, and Sweet Onions.
Ingredients
1/3 cup loosely packed fresh rosemary leaves
1/3 cup loosely packed fresh oregano leaves
3 teaspoons lemon zest
1/4 cup kosher salt
1/4 teaspoon freshly ground black pepper
1 (5- to 7-lb.) bone-in leg of lamb, trimmed (I used a boneless leg of lamb from Costco)
2 tablespoons olive oil
How to Make It
Step 1
Process first 5 ingredients in a food processor 2 to 3 minutes or until blended. Rub mixture over lamb, and place on a rack in a roasting pan. Chill 12 to 24 hours. (I marinated it 24 hours ahead of time.)
Step 2
Let lamb stand at room temperature 30 minutes. Meanwhile, preheat oven to 450°. Brush lamb with olive oil.
Step 3
Bake at 450° for 45 minutes; reduce oven temperature to 350°, and bake 1 more hour or until a meat thermometer inserted into thickest portion registers 145°. Let lamb stand 20 minutes before serving.
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