Cooking Time: 75-80 min Servings: 6-8
Olive Scene Serrano Honey Vinegar
Milanese Gremolata Infused Olive Oil
¼ c Olive Scene Serrano Honey Vinegar
½ c Olive Scene Gremolata Olive Oil
2 tablespoons Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
1 large onion minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
In a small bowl, combine the oil, vinegar, mustard, rosemary, ground black pepper, garlic and onion. Mix well and coat the outside of the leg of lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 450 degrees.
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Add ½ c water to rest of marinade and pour in enough into the pan to cover the bottom of the pan, but do not let it touch meat.
Bake at 450 degrees for 20 minutes, reduce heat to 400 and roast for 55 to 60 more minutes for medium rare (145 degrees on a meat thermometer). Continue cooking if you prefer it more well-done, but do not let pan go dry. Add more marinade or water as necessary (if you run out of marinade).
Let the roast rest for 10-15 minutes before carving.
Optional: Strain juices from bottom of the pan into a small saucepan to remove onion and garlic bits, and reduce slightly. Serve in a bowl on side of lamb.