Lamb Roast

By mdancause

Ingredients

• 4-5 pound Leg of Lamb (boneless or bone in)
• Zest of 2 Lemons (about 2 Tbsp)
• 1/4 cup Finely Chopped Fresh Oregano (measured after chopping; or use 3 Tbsp Dried Oregano)
• 5-6 cloves Fresh Garlic, crushed
• 1 1/2 tsp Salt
• 1/2 tsp cracked Pepper

Details

Servings 6
Adapted from thepaleomom.com

Preparation

Step 1

1. Combine lemon zest, oregano, garlic, salt and pepper. Rub over entire surface of the leg of lamb roast. Wrap in plastic wrap and refrigerate at least 4 hours, overnight is preferable.

2. Preheat oven to 250F.

3. Unwrap roast and place fat side up on a roasting pan (there’s usually one side of the roast with a thicker fat layer or fat cap). An oven-safe meat thermometer is fantastic for making sure your roast is cooked perfectly to your liking. Make sure to check it at least a half an hour before you think your roast should be done.

4. Bake in the oven for 3-3½ hours for rare (or internal temperature of 130-135F), 3½ -4 hours for medium-rare (internal temperature of 140-145F), or 4-4½ hours for medium (or internal temperature of 150-155F). (Internal temperature goals are 5F below the goal temperature because of the next step)

5. Turn oven onto broil. Broil roast for 5-7 minutes to create a nice crispy top

6. Remove roast from oven and cover with tin foil. Let roast rest 10-20 minutes before slicing and serving.