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Bone-In Leg of Lamb
Serves 4 (with leftovers)
1/2 cup extra-virgin olive oil
Grated zest and juice of 1 lemon
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 bone-in leg of lamb
COMBINE the olive oil, lemon zest and juice, rosemary, thyme, salt and pepper in a large non-reactive mixing bowl and whisk
until blended. Pat the lamb dry with a paper towel, place in the bowl with marinade, turn to coat all the meat. Cover with aluminum foil and refrigerate for 8 hours, turning the lamb and basting after 4 hours.
PREHEAT the oven too 4oo F. Place the marinated lamb in a large roasting pan and roast uncovered for 30 minutes. Reduce the oven temperature to 325 F and continue roasting for 90 minutes to 2 hours, until the internal temperature is 135 F (for medium rare) or 140 F (for medium). Cooking times will vary so begin checking temperature with meat thermometer at the 90-minute mark and continue to check every 10 minutes thereafter.
REMOVE the lamb from overn and allow it to rest for 10 minutes before carving.
Recipe from The Whole 30
1/2 cup extra-virgin olive oil
Grated zest and juice of 1 lemon
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 bone-in leg of lamb
COMBINE the olive oil, lemon zest and juice, rosemary, thyme, salt and pepper in a large non-reactive mixing bowl and whisk
until blended. Pat the lamb dry with a paper towel, place in the bowl with marinade, turn to coat all the meat. Cover with aluminum foil and refrigerate for 8 hours, turning the lamb and basting after 4 hours.
PREHEAT the oven too 4oo F. Place the marinated lamb in a large roasting pan and roast uncovered for 30 minutes. Reduce the oven temperature to 325 F and continue roasting for 90 minutes to 2 hours, until the internal temperature is 135 F (for medium rare) or 140 F (for medium). Cooking times will vary so begin checking temperature with meat thermometer at the 90-minute mark and continue to check every 10 minutes thereafter.
REMOVE the lamb from overn and allow it to rest for 10 minutes before carving.
Recipe from The Whole 30
