Garlic-Herb Roast Leg of Lamb

Name: Garlic-Herb Roast Leg of Lamb
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 20
Cuisine: Global
Ingredients: 3 fillets tinned anchovy fillets; 2 Tbsps roughly chopped fresh parsley; 59 milliliters roughly chopped fresh rosemary; 2 Tbsps fresh thyme; 6 large cloves garlic, roughly chopped; 3 kilograms semi-boneless leg of lamb, trimmed and tied; 2 teaspoons grated lemon zest (from 2 lemons); 59 milliliters olive oil; 1 teaspoon pepper

You can never have too many hor d'oeuvre recipes, so give Garlic-Herb Roast Leg of Lamb From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. Head to the store and pick up lemon zest, olive oil, rosemary, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Combine rosemary, thyme, parsley, garlic, zest, anchovy fillets, pepper and oil in a food processor; puree until a fairly smooth paste forms, scraping down sides of bowl if necessary. Pat lamb dry and make 1-inch-deep slits all over with a small, sharp knife. Rub paste on lamb and into slits.

Ingredients you will need

Anchovy Fillets

Rosemary

Parsley

Garlic

Pepper

Thyme

Lamb

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Food Processor

Knife

Bowl

Place lamb on a rack in a large roasting pan, cover and refrigerate for 24 hours.

Ingredients you will need

Lamb

Equipment you will use

Roasting Pan

Transfer to countertop 1 hour before roasting.

Preheat oven to 400F. Roast lamb for 30 minutes. Reduce oven temperature to 375F and roast until a thermometer inserted in thickest part of lamb, not touching bone, registers 135F for medium-rare (temperature will rise to 145F as lamb rests), 1 to 1 1/4 hours longer.

Ingredients you will need

Bone