Mediterranean Roast Lamb

Ingredients

• Lamb leg

  Domestic, whole (shank and sirloin), separable lean and fat, trimmed to 1/4" fat, choice, raw

  5 lb or 2.27kg

• Garlic

  Raw

  15 cloves, minced or 45g

• Oregano

  Spices, dried

  1000g

• Thyme

  Fresh

  500g

• Rosemary

  Fresh

  200g

• Lambsquarters

  Cooked, boiled, drained, without salt

  300g

• Sumac

  Castella

  6 teaspoon or 600g

• Mint

  Freshdirect

  1 tablespoon or 3g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Potato

  Flesh and skin, raw

  3 potato, large or 1.11kg

• Onions

  Raw

  2 large or 300g

• Carrots

  Raw

  3 large or 216g

Directions

1. Begin by carefully scoring the top of the lamb skin to create slits that are deep enough to cut through the skin but not the lamb itself. Make a crisscross pattern.
2. Next, salt your lamb, using kosher salt, liberally salt the entire cut of lamb. I usually use a good 4-5 teaspoons of salt. Allow the lamb to rest for 30 minutes salted while you prepare the rub.*
3. In the bowl of a food processor, add your garlic, fresh and dried herbs, olive oil and lemon juice. Pulse to create a paste.
4. Liberally rub the paste all over the lamb, especially on the inside of the lamb.
5. Roll the lamb and secure using cooking twine in the middle and both ends.
6. In your large Le Creuset Dutch Oven, place your lamb roast skin side up.
7. Add your potatoes, onions and carrots around the lamb.
8. With any remaining paste, add in 1/4 cup of water to create a slurry and add to the dutch oven.
9. Place in oven on broil, broil for 5-6 minutes, checking regularly. Looking for the top to sear and brown.
10. After broiling, lower oven temperature to 375 degrees and cover lamb, roast for 2 hours until temperature reaches 150 with a meat thermometer.
11. Remove lid and broil for another few minutes before removing completely.
12. Allow lamb to rest for 20 minutes before removing and slicing. Enjoy!
13. Original recipe by: Cosette's Kitchen (source: cosetteskitchen.com/mediterranean-roast-lamb)