'GMA' Food Stylist's Simple Roasted Leg of Lamb for the Spring Holidays

April 3, 2012 — -- intro: I love leg of lamb, especially in the spring. I love this one because it is simple and satisfying and a show stopper for the holidays. The herb garlic crust is so easy to prepare and is a wonderful counterpoint for the richness of the meat. Leg of lamb if well trimmed is a relatively lean cut, so it is a great choice when you want to indulge. Enjoy this preparation. It is simple and celebratory without all the fuss.

Serve the lamb with my potato and celery root gratin and my roasted Brussels sprouts and green beans found in my blog this week, Karen Loves Good Food.

quicklist:1category: title: Assembleurl: text: 1 7-pound bone-in well-trimmed spring leg of lamb
1/2 cup peeled garlic cloves
1/4 cup chopped fresh rosemary
1/4 cup well-packed fresh oregano
2 tablespoons fresh thyme leaves
1/2 tablespoons fleur de sel or kosher salt
2 teaspoons freshly ground black pepper
4 tablespoons olive oil
media: 16061780 related:

quicklist:2category: title: Prepareurl: text: Place lamb on a clean piece of freezer paper. With a paring knife cut slits every 1-1/2 inch apart on all sides. Place the garlic cloves, herbs, spices, and olive oil in a small chopper, (small electric chopper) and blend to a paste. Alternatively chop all of the herbs and garlic fine and press in a mortar and pestle to form a paste then whisk in the olive oil.

Rub all of the paste all over the pierced lamb and place into a 9x13 glass baking dish. Cover with plastic wrap and place into the refrigerator for 3 hours to overnight. media: 16061814 related:

quicklist:3category: title: Roasturl: text: Preheat the oven to 450 degrees, remove the plastic wrap and place the roast into the preheated oven.

Roast the lamb for 1 1/2 hours, until the internal temperature is 140 degrees for medium rare. Use an instant read thermometer. Let the lamb rest for 30 minutes. Cover loosely with foil. Carve the lamb at the table.media: 16061849 related: