Marinated & Roasted Boneless Leg of Lamb

Ingredients - Marinade
3 cloves of garlic, crushed
2 teaspoons of dry oregano
2 teaspoons of dry thyme
2 teaspoons of dry rosemary
1/4 teaspoon of fresh ground black pepper
3/4 cup of olive oil
2 lemons, juiced
2 cups of dry red wine, e.g. Blackstone Merlot
1 boneless leg of lamb, approx 5 lbs.
2 teaspoons salt
1 teaspoon black pepper

Combine the first 5 ingredients a bowl. Toss with 1/4 cup olive oil to form a paste. Rub the spice mixture all over the lamb.

Put the lamb in a large plastic bag. Pour the lemon juice, rest of the olive oil and red wine over the lamb. Squeeze out air from bag, seal it.

Marinate lamb in the refrigerator overnight (or at least 4 hrs).

Remove lamb from refrigerator at least 1 hour before cooking it.

Preheat the oven to 450 F. degrees.

Take lamb out of bag, dispose of the marinade. Season the entire lamb with salt and pepper. Place the lamb on a roasting rack in a roasting pan.

Put the lamb into the 450 degree oven and roast for 20 minutes. After the 20 minutes, lower the temperature to 325º degrees and continue cooking the lamb until the internal temperature is to your liking.

Approximate roasting time for medium rare is 25 minutes per pound. Roast in oven until it reaches 135 degrees.

When the meat is cooked, remove it from the oven and let it rest for 10 minutes. The temperature will increase by about 5 degrees while the roast is resting out of the oven.

Slice the lamb into slices across the grain and serve,