Roasted Leg of American Lamb
Serve with Kendall-Jackson Vintner's Reserve Merlot.
1 boneless leg of lamb, approximately 6 pounds
For the marinade:
4 garlic cloves, smashed
2 lemons, zested
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
1 cup olive oil
1/4 cup kosher salt
In small bowl, combine all ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.
Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375∞F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125∞F to 130∞F. Cover loosely with aluminum foil and allow to rest for 20 minutes.