1 boneless 2-3 pound leg of lamb
MARINADE
3-5 garlic cloves, smashed
1 lemon, zested
1/2 cup olive oil
1/2 tablespoon thyme
1/2 tablespoon oregano
1/2 tablespoon rosemary
1/2 bunch parsley, chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
In 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 325°F.
Roast (see chart below for time) or until thermometer inserted into center of leg reads 125°F to 130°F.
Cover loosely with aluminum foil and allow to rest for 20 minutes.
Since the internal temperature of cooked meat will rise 5–10 degrees after removing it from the oven or grill, adjust accordingly by pulling your lamb from the heat when it is 10 degrees lower than your desired doneness.
med-rare 145˚F 15-20 min/lb
medium 160˚F 20-25 min/lb
well-done 170˚F 25-30 min/lb
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