- 1/4 cup olive oil
- 1 lemon (zest and juice)
- 2 tablespoon chopped fresh rosemary
- 2 tablespoon minced fresh garlic
- 2 to 3 teaspoon coarse salt
- 1 to 2 teaspoon black pepper
- 1 boneless leg of lamb
- 1 cup of water, or chicken stock, or white wine
DirectionsRemove netting from the lamb. Rinse well under cold water, and dry with paper towels. Set aside.
In a small bowl mix together olive oil, fresh lemon juice from 1 lemon, chopped rosemary, minced garlic, salt, and black pepper.
Smother the meat with the rosemary and olive oil mixture, and tie back together with the kitchen string. Place the leg of lamb on a large roaster on the top of the rack, and let rest at room temperature for 30 minutes.
Preheat oven to 425 degrees F. Pour water, chicken stock, or white wine into the roasting pan, to provide moisture. This time, I used water for this recipe.
Roast for 20 minutes. Reduce temperature to 325 degrees F. Roast for about 1 more hour, or until desired doneness.
Let the lamb rest for about 20 minutes before carving.