Roasted leg of lamb

  • 1 bone-in Four Whistle Farm leg of lamb
  • 1 c fresh rosemary, chopped
  • 1c fresh thyme, chopped
  • 1c flat leaf Italian parsley, chopped
  • 2 T fresh garlic, chopped
  • ½ c fresh dill, chopped
  • ½ c fresh squeezed lemon juice (approx ½ lemon)
  • ½ c olive oil
  • fresh-ground black pepper
  • coarse salt

Debone leg of lamb, season with salt and pepper. In a medium sized bowl, mix fresh herbs, lemon juice, garlic, olive oil. Generously rub the inside of the deboned leg with fresh herb mixture. Once the inside of the leg is covered in herb mixture, roll the lamb leg and tie with butcher twine. Lightly rub olive oil on the outside of the lamb leg and set aside.

Heat a large frying pan on medium/high heat and sear the outside of the meat until golden brown on every side. Remove lamb from pan and heavily crust with coarse salt and black pepper.

Place lamb in a roasting pan uncovered and bake in oven at 350ºF for 2 hours or until leg is 145ºF internal temperature. Remove leg from oven and cover in tin foil. Let leg rest for 30 minutes before you slice and serve.