15 minutes (plus 12 to 24 hours curing time)
3 to 3 1/2 hours minutes
1 6 to 7 pound leg of lamb, trimmed to 1/8 inch of fat
1/4 cup olive oil
8 to 10 cloves crushed garlic
1 tablespoon lemon zest (1 lemon)
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh thyme leaves
2 teaspoons kosher salt
2 teaspoons coarse-ground black pepper
Combine rub ingredients in a small bowl; blend well.
Place lamb on a clean surface, fat-side up. Spread rub over lamb. Wrap tightly with plasti
c wrap and refrigerate overnight to "cure."
Heat oven to 325 degrees. Remove plastic wrap from lamb.
Place lamb on a rack in a shallow pan, fat-side up. Roast 25 to 35 minutes per pound. Remo
ve when a meat thermometer inserted in center (not touching bone) reads 135 to 145 degrees
for Medium-Rare doneness. Let stand 15 minutes; carve and serve
No Nutritional Information Available
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