Herb Roasted Leg of Lamb

Leg of lamb is one of the most special cuts of meat to prepare.  It is held in the same regard as beef prime rib, although in the United States, it is very hard to find.  Similar to prime rib, it is best eaten rare or medium rare at most.  We take ours out of the oven when the internal temp reaches 115-118 F, and then let it rest for 15-20 minutes until we carve it.  If you are uncomfortable eating meat this rare, cooking it longer will still be fine but please be warned that the higher the internal temp gets, the stronger the lamb flavor, and the tougher the meat becomes.   If you want it to almost literally melt in your mouth like filet mignon, take it out sooner than later!

This recipe is adapted from www.americanlamb.com, the most trustworthy lamb recipe site I have found.

1 leg of lamb, 5-6 pounds
4 garlic cloves, smashed
zest from 2 lemons
1/2 tablespoon fresh thyme, chopped
1 tablespoon freshly ground black pepper
2 tablespoons dried oregano
1 tablespoon fresh rosemary, chopped
1 bunch parsley, chopped (about 1/2 cup)
1/2 cup olive oil
2 T. kosher salt

In small bowl, combine all rub ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.

Bring lamb to room temperature - at least 30 minutes. 

Preheat the oven to 325°F. Roast for about 2 hours or until a thermometer inserted into center of leg reads 115°F to 120°F, checking often so that it is not overcooked.  Remove from oven and cover loosely with aluminum foil and allow to rest for 20 minutes.