The following recipe was provided courtesy of local blogger, Kristin, of Local Farm Mom.
I love lamb! We raise sheep and it is my true passion to raise healthy nutritious lamb. I want the world to know that lamb is not just for special occasions or holidays. Lamb is for everyday family meals and does not have to be expensive. If you want to save a bit, use a shoulder roast instead of a leg. The shoulder will have more shrinkage (fat) than the leg, but that’s ok because fat equals flavor!
Today, I’m splurging a bit and preparing a roasted leg of lamb that can easily be served for Easter or any weeknight when you’re craving a hearty meal.
- Total time:
- 1 boneless leg of lamb, approximately 5-6 lbs.
- 4 garlic cloves, smashed
- 2 lemons, zested
- 1/2 Tbsp. fresh thyme, chopped
- 1 Tbsp. freshly ground black pepper
- 2 Tbsp. dried oregano
- 1 Tbsp. fresh rosemary, chopped
- 1 bunch parsley, chopped
- 1 cup olive oil
- 1/4 cup kosher salt
- In a small bowl, combine all ingredients except the leg of lamb.
- Rub the mixture on the leg of lamb. Cover with plastic wrap and marinate overnight.
- After marinating, bring the 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 the center of leg reads 125°F to 130°F.
- Cover loosely with aluminum foil and allow to rest for 20 minutes.