INGREDIENTS:

• 4 lbboneless leg of lamb (ask your butcher to help you out with this if you aren’tup for boning it yourself!)

Forthe marinade:

• 1 Tablespoon coarse sea salt
• 1 Tablespoon freshly cracked black pepper
• 4-6 large cloves of garlic
• 1 Tablespoon fresh thyme leaves
• 1 teaspoon cumin powder
• 1 teaspoon sweet paprika powder
• 2 Tablespoons RockyMountain Olive Oil Milanese Gremolata Infused Olive Oil or Herbesde Provence Infused Olive Oil

Forthe Glaze:

• 2Tablespoons RockyMountain Olive Oil Serrano Honey Vinegar
• 2Tablespoons lemon juice
• 1teaspoon lemon zest
• ½teaspoon of salt
• ½ teaspoonpepper

DIRECTIONS:

Use apairing knife and trim excess fat from the leg of lamb. Pat it dry and setaside.

Forthe marinade, put all the ingredients in a food processor and blend untilsmooth. Rub the marinade on the leg of lamb inside and out. Place in a glass,or ceramic bowl, and cover with plastic and marinate for 2 hours on the counteror up to overnight in the fridge.

In asmall bowl, combine the Honey Serrano Balsamic, lemon juice, lemon zest, salt,and pepper. Whisk to combine and set aside.

Ifyou marinated the lamb in the fridge, remove and let sit out a room temp for anhour or two before roasting. Preheat the oven to 375 F.

Rollthe lamb and use butcher's twine to tie it together to form one log that isuniform and even. Place the lamb on the roasting rack.

Brushthe outside of the lamb with the prepared glaze, but leave a bit for bastingwhile the lamb roasts.

Roastthe lamb for about 30 minutes and then baste with the remaining glaze. Continueroasting for an additional 30 – 35 minutes until the internal temperature ofthe meat reaches 135 F. When you take the temperature of the meat, make sure itis inserted in the thickest part of the lamb.

Removefrom the oven and move the lamb to a serving platter. Cover with aluminum foiland let rest at least 20 minutes to help the juices settle before serving.