Roast Leg of Lamb
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Roast Leg of Lamb
Takes a little prep time, Em, but it's worth it.
With shard knife, cut slits all over meat. In blender or food processor, combine all seasonings until paste-like consistency is achieved; smear over meat making sure to get into the slits. Cover meat tightly with plastic wrap and refrigerate at least overnight but up to two days. Before cooking, let meat sit on counter at least 30 minutes to take chill off, for more even cooking. Preheat oven 450. Place lamb in roasting pan and cook, uncovered, for about 30 minutes; reduce heat to 350 and cook for another hour or so (for medium-well doneness). Remove meat to serving platter and let rest at least 20 minutes before carving.
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