Roast Leg of Lamb

Ingredients
•    1/3 cup lemon-infused olive oil, or plain extra-virgin olive oil
•    5 garlic cloves, chopped
•    1 tablespoon very finely grated lemon zest
•    2 teaspoons dried oregano
•    1 1/2 teaspoons coarse sea salt
•    1/2 teaspoon crushed red pepper
•    4 pounds boneless leg of lamb, tied

Method
1.    In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt, and red pepper.
2.    Rub the lamb with the marinade. Cover and refrigerate overnight, or at least 8 hours.
3.    When you are ready to cook, remove the lamb from the fridge and let it sit at room temperature for an hour. Place the lamb into a large roasting pan.
4.    Roast the lamb in a preheated 350 F  (177C) oven for 1 hour and 20 minutes, or until the internal temperature measures at least 150 F (65C) for medium rare. If you like your lamb well done, roast until it is 160 F (70C) inside. Let the roast sit for 20 to 30 minutes before you slice it, so the juices have time to reabsorb.

Roast Leg of Lamb

Ingredients 1/3 cup lemon-infused olive oil, or plain extra-virgin olive oil 5 garlic cloves, chopped 1 tablespoon very finely grated lemon zest 2 teaspoons dried oregano 1 1/2 teaspoons coarse sea salt 1/2 teaspoon crushed red pepper 4 pounds boneless leg of lamb, tied Method 1. In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt, and red pepper. 2. Rub the lamb with the marinade. Cover and refrigerate overnight, or at least 8 hours. 3. When you are ready to cook, remove the lamb from the fridge and let it sit at room temperature for an hour. Place the lamb into a large roasting pan. 4. Roast the lamb in a preheated 350 F (177C) oven for 1 hour and 20 minutes, or until the internal temperature measures at least 150 F (65C) for medium rare. If you like your lamb well done, roast until it is 160 F (70C) inside. Let the roast sit for 20 to 30 minutes before you slice it, so the juices have time to reabsorb.