Recipe Description
- Leg of Lamb – 7-8 Pounds, trimmed, boned, and tied Herb Rub
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1/4 C brown sugar, firmly packed
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1/4 C. Dried rosemary
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2 tbs dried oregano
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2 tbs dried parsley
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4 cloves of garlic, minced
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1 tbs lemon juice
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3 tbs olive oil
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1/2 tsp black pepper
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1 tsp salt
Place roast in a roasting pan. Salt and pepper the roast and let stand for 30 minutes. Mix together first six ingredients and coat the roast with the herb mixture, pressing firmly into the meat. Let stand another 30 minutes.
Preheat oven to 450 degrees. Place roast, uncovered, in the oven for 50-60 minutes or until meat thermometer reads 125 degrees (rare). 130 degrees (med rare) Remove from oven and cover loosely with foil. Let rest for 15 minutes before slicing. Serve with pan juices.
Alternatively, this can be butterflied (flattened) and cooked on the grill over indirect heat. Turn once to sear both sides and then place in the center of the grill with all the vents opened. 30-40 minutes.
Leftovers are great for pita sandwiches and salads.