Lemon-Oregano Leg of Lamb

By tulawdog

Ingredients

• 1/3 cup lemon-infused olive oil, or plain extra-virgin olive oil
• 5 garlic cloves, chopped
• 1 tablespoon very finely grated Meyer lemon zest
• 2 teaspoons dried oregano
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon crushed red pepper
• 4 pounds boneless leg of lamb, tied

Preparation

Step 1

In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt, and red pepper. Rub the lamb with the marinade. Cover and refrigerate overnight, or at least 8 hours. When you are ready to cook your lamb, remove it from the refrigerator and let it sit at room temperature for an hour. Place the lamb into a large roasting pan. Roast the lamb in a preheated 350° F oven for one hour and twenty minutes, or until the internal temperature measures at least 145 to 150° F for medium rare. If you like your lamb more done, roast until temperature is 160° F. Let the roast sit for 20 to 30 minutes before you slice it, so the juices have time to reabsorb.