- 4 lb boneless leg of lamb (ask your butcher to help you out with this if you aren’t up for boning it yourself!)
For the 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 Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil or Herbes de Provence Infused Olive Oil
For the Glaze:
- 2 Tablespoons Rocky Mountain Olive Oil Serrano Honey Vinegar
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon of salt
- ½ teaspoon pepper
Use a pairing knife and trim excess fat from the leg of lamb. Pat it dry and set aside.
For the marinade, put all the ingredients in a food processor and blend until smooth. 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 counter or up to overnight in the fridge.
In a small bowl, combine the Honey Serrano Balsamic, lemon juice, lemon zest, salt, and pepper. Whisk to combine and set aside.
If you marinated the lamb in the fridge, remove and let sit out a room temp for an hour or two before roasting. Preheat the oven to 375 F.
Roll the lamb and use butcher's twine to tie it together to form one log that is uniform and even. Place the lamb on the roasting rack.
Brush the outside of the lamb with the prepared glaze, but leave a bit for basting while the lamb roasts.
Roast the lamb for about 30 minutes and then baste with the remaining glaze. Continue roasting for an additional 30 – 35 minutes until the internal temperature of the meat reaches 135 F. When you take the temperature of the meat, make sure it is inserted in the thickest part of the lamb.
Remove from the oven and move the lamb to a serving platter. Cover with aluminum foil and let rest at least 20 minutes to help the juices settle before serving.