Leg Of Lamb Recipe

Ingredients

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• Recipe from Executive Chef Liam Spence, LOLA (Seattle, Washington shopping list
• leg of lamb shopping list
• 12 servings shopping list
• Preparation time: 1 hour shopping list
• Marinate time: 12 hours shopping list
• Cooking time: 3 hours shopping list
• 1 boneless American leg of lamb, silverskin removed shopping list
• 1/2 bunch dried Greek oregano shopping list
• 2 tablespoons finely chopped fresh rosemary shopping list
• 1/4 cup kosher salt shopping list
• 2 tablespoons fresh ground black pepper shopping list
• juice of 4 lemons shopping list
• 1/2 cup extra-virgin olive oil shopping list
• Score the inside of the leg and the fat cap. Combine the oregano, rosemary, salt and pepper in a small bowl and rub onto both sides of the lamb. Whisk the lemon juice and olive oil together and pour half of it over the lamb. roll and tie the lamb, place in a baking dish, cover with plastic wrap, and refrigerate overnight. shopping list
• Preheat the oven to 325°F. roast the lamb until it reaches an internal temperature of 130°F, 2-1/2 to 3 hours, basting it with the remaining lemon-olive oil mixture every 30 minutes. Remove the roasting pan from the oven, loosely tent with aluminum foil, and set aside 20 minutes before slicing. shopping list