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Roasted Leg of Lamb

The last couple of times my wife and I have gone out to eat, one of us has gotten lamb chops. Lucky for us the chef knew what he was doing.

Having recently tasted greatness, I thought I would give it a try.

5-6lb boneless leg of lamb butterflied
Paste
5 tbsp of extra virgin olive oil
3 tbsp of minced garlic
2 to 3 tbsp fresh rosemary, finely chopped
2 to 3 tbsp fresh mint, finely chopped
1 tbsp balsamic vinegar
2 tsp kosher or coarse sea salt
1 tsp black pepper

To make the paste, put 3 tbsp of the olive oil in a small frying pan and brown the garlic. After the garlic is browned, add it to a non-reactive bowl and mix with the remaining oil, rosemary, mint, vinegar, salt, and pepper.

Roll-out the lamb and cover the inside with half of the paste. Roll the lamb back up and tie with 4 to 6 butcher strings. Tie one end of the leg and move 3 inches and tie until you reach the other end of the leg.

Sear each side of the lamb over direct heat. 3 to 5 minutes per side. Then put the leg over indirect heat at 350 for about an hour.

Serves 8-10.

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