The fresh flavors of lemon, garlic, and rosemary are the perfect complement to roasted lamb. Serve lamb with English roasted potatoes, asparagus, or sautéed glazed baby carrots.
INGREDIENTS:
2 lemons, zested and juiced
5 garlic cloves, minced
1/3 cup finely chopped fresh Italian parsley
1 tablespoon fresh rosemary, minced
2 tablespoons olive oil, plus more for coating the meat
Salt and pepper
1 (4-pound) boneless leg of lamb, netting removed
Butchers twine
METHOD:
Preheat oven to 400°F. Place the rack in the middle.
Finely grate the zest from the lemons using a zester or Microplane. Place the lemon zest, 1 tablespoon of lemon juice, garlic, parsley, and 2 tablespoons of olive oil in a medium bowl and season generously with salt and pepper. Whisk until well combined.
Remove netting and unroll the lamb. Lay meat flat on a cutting board, and remove any large pieces of gristle, sinew, or fat.
Salt and pepper the surface of the lamb. Using a basting brush or your hands, spread the lemon-garlic mixture over the lamb. Re-roll the lamb back up and tie it in several places, about 1 to 2 inches apart, with twine. Rub more olive oil, over the outside of the lamb roast and season with salt and pepper. Place roast in a shallow baking pan.
Roast in the 400°F oven for about 1 hour, or until the internal temperature reads 135°F to 140°F on an instant-read thermometer. Transfer the lamb to a cutting board, tent with foil, and let it rest for 10 to 15 minutes.
Remove the twine, carve, and serve.
YIELD: 6 servings
