Roast Leg of Lamb

This herb-and-garlic-scented leg of lamb should not be reserved for springtime alone. Serve it with eggplant in the summer, sweet potates in the fall, or turnips in the winter. Be sure to have your butcher remove the aitch bone, or hip and ball socket, from the lamb. When preparing it, make sure to trim away any excess fat and allow the meat to come to room temperature before roasting. Allow it to rest before carving.

3 cloves garlic, crushed and finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1 tablespoon (scant) chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped flat-leaf parsley
3 tablespoons extra-virgin olive oil
 kosher {salt}
1 teaspoon (heaping) cracked {black pepper}, plus more to taste
One  8- to 10-pound bone-in leg of lamb, trimmed
Preheat the oven to 325 degrees.

Combine the garlic, thyme, marjoram, rosemary, and parsley in a small bowl and add 1 tablespoon of the olive oil, sat to taste, and the teaspoon of pepper.

With a sharp boning knife, make deep slits all over the leg of lamb at 2- to 3-inch intervals. With your fingertips, gather up the herb mixture a pinch at a time and push it into the slits. Season the lamb with more salt and cracked pepper. Rub another tablespoon of olive oil onto the lamb.

Place the lamb on a roasting rack in a shallow roasting pan. Roast the lamb for about 1 1/2 hours until medium-rare; an instant-read thermometer should register 130 degrees in the thickest section. Let rest on a rack set over a platter for 15 to 30 minutes before carving.

Drizzle the meat with the remaining 1 tablespoon olive oil.

Ease of Preparation: Easy

Preparation Time: 15 min
plus resting time

Cook Time: 90 min

Servings: serves 8 to 10

Recipe By: Frank Stitt

From:  Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill
Used with permission of Workman Publishing Company