Perfect HERB ROASTED Boneless LEG of LAMB
3-4 boneless leg of lamb (leave webbing on, take out of fridge 1 hour before roasting) ~ mine was only 2-1/2 lbs., so adjust cooking time
3 cloves garlic, crushed (or 3 heaping tsp.)
2 tsp. dried, crushed rosemary ~or~ 1 TB fresh rosemary, minced
1 tsp. dried, crushed sage ~or~ 2 tsp. fresh sage, minced
1 TB fresh parsley, chopped…………………..1 sprig fresh rosemary (if possible)
1 tsp. dried, crushed oregano ~or~ 2 tsp. fresh oregano, chopped
2 tsp. Kosher or sea salt………………………1 tsp. ground black pepper
1 TB extra-virgin olive oil……………………..2 tsp. Dijon or coarse ground mustard
2 tsp. Balsamic vinegar………………………..1 onion, cut into thick slices
***
Take lamb out of refrigerator an hour before (you want it to be room temperature)
Preheat oven to 350. Line a roasting pan with aluminum foil and put single layer of onion slices in the bottom. ** Combine all ingredients (except lamb & onion slices) in a small bowl and set aside.
Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. Put lamb, fat side up, on the onion slices in the prepared pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Put the fresh rosemary sprig on top.
Roast about 20-25 minutes per pound ~or~ until it reaches an internal temperature of 125-130 degrees for medium-rare . Let rest 10-15 minutes before slicing. Serves 4-6
TIP: Take about 3-4 small fingerling potatoes per person (if they’re big, cut in half). Put into a baggie w/ some extra-virgin olive oil, Kosher or sea salt, pepper and more of all of the herbs used for the marinade. Hold tightly closed and shake until the potatoes are fully coated. Layer them around the lamb in the pan ~ and bake alongside the lamb.