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lemon oregano leg of lamb

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Lamb

Lemon-Oregano Leg of Lamb

I have two Meyer lemon trees, which produce an abundance of fruit twice a year. I try and incorporate lemons into any number of recipes, and used them in this recipe to add a bit of zing to a leg of lamb. This marinade can also be used on lamb chops, chicken, or even salmon.

Ingredients

  • 1/3 cup lemon-infused olive oil, or plain extra-virgin olive oil
  • 5 garlic cloves, chopped
  • 1 tablespoon very finely grated Meyer lemon zest
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon crushed red pepper
  • 4 pounds boneless leg of lamb, tied

Directions

  • In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt, and red pepper.
  • Rub the lamb with the marinade. Cover and refrigerate overnight, or at least 8 hours.
  • When you are ready to cook your lamb, remove it from the refrigerator and let it sit at room temperature for an hour. Place the lamb into a large roasting pan.
  • Roast the lamb in a preheated 350° F oven for one hour and twenty minutes, or until the internal temperature measures at least 145 to 150° F for medium rare. If you like your lamb more done, roast until temperature is 160° F. Let the roast sit for 20 to 30 minutes before you slice it, so the juices have time to reabsorb.

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