Thanks to Saphira for pointing out that I mentioned my leg of lamb recipe, but didn’t post it! Shame on me! And wouldn’t you know it, my leggie came out of the oven just in time for a picture. Isn’t he lovely? Here is the recipe:
1 Leg of Lamb(I usually use one that’s 5 to 7 pounds)
1 lemon, zested and juiced
1/4 cup brown sugar
2 tablespoons olive oil
2 teaspoons dried rosemary
3 tablespoons minced garlic
1 teaspoon black pepper
Mix ingredients 2 through 6 together in a bowl. Rub the marinade all over the leg of lamb and let it sit in the fridge for 4 hours to overnight. When ready to roast, preheat your oven to 450 degrees. Place the lamb in a large roaster* or rack, sprinkle with kosher salt, and roast at that temperature for 20 minutes. After 20 minutes, cover roast with foil (or roaster lid), turn temperature down to 375 degrees, and cook for 35 minutes(45 minutes if you want it medium rather than medium rare). After that time period, take the top off and let it cook 10 TO 15 more minutes, or until brown and crispy on top. Let sit for 10 to 15 minutes before carving.
*We place cut up potatoes at the bottom of our roaster, and toss them with the leftover marinade before placing the leg on top of them. The potatoes get all the lamby juices and are just heavenly!