1 Leg of Lamb, bone-in
1 lemon (zest rind and set aside, cut in half and juice)
1 tsp dried oregano
1 Tbl dried rosemary
4 inch piece fresh rosemary, leaves removed from stem
2 cloves garlic
1 tsp dried garlic
3 Tbl flour, rounded
1 tsp smoky garlic flavored salt (optional, but very nice)
1 tsp salt and pepper, or to taste
Combine spices (lemon zest, oregano, rosemary, garlic, salt and pepper) in large mortar and pestle; crush and grind well. Make a paste using spices, flour and juice from the lemon.
Trim the lamb leg well of any fat thicker than 1/4 – 1/8 of an inch (too much lamb fat is unpleasant to chew). Cut 1/2 inch deep slits all over the lamb surface with the tip of a paring knife. Rub the lamb well with the insides of the two juiced lemon halves. Rub the spiced paste all over the lamb. Place the lamb, meat-side-up on rack in roasting pan. Let rest 30 minutes to 1 hour.
Pre-heat oven to 425 degrees.
Add one cup of water to bottom of roasting pan. Place roast in middle of oven and roast 30 minutes. Reduce heat to 350 degrees and roast until temperature reads 155 degrees for rare. Roast another 10 minutes if you prefer well done, or to desired temperature.
Let rest, covered with foil for 10 minutes before carving.
Skim any excess fat from pan (there should not be excessive fat if trimmed as requested). Juice can be used as-is for ‘au jus’ sauce on lamb. I usually make gravy with juices: stir in enough flour to absorb most of the juices, bring to a slight simmer and slowly stir in hot water and cook to desired thickness.
(We welcome your feedback on this recipe!)