Lemon-Oregano Leg Of Lamb

• 1/3 cup lemon-infused olive oil, or plain extra-virgin olive oil
• 5 garlic cloves, chopped
• 1 tablespoon very finely grated Meyer lemon zest
• 2 teaspoons dried oregano
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon crushed red pepper
• 4 pounds boneless leg of lamb, tied

1. In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt, and red pepper.
2. Rub the lamb with the marinade. Cover and refrigerate overnight, or at least 8 hours.
3. When you are ready to cook your lamb, remove it from the refrigerator and let it sit at room temperature for an hour. Place the lamb into a large roasting pan.
4. Roast the lamb in a preheated 350u0b0 F oven for one hour and twenty minutes, or until the internal temperature measures at least 145 to 150u0b0 F for medium rare. If you like your lamb more done, roast until temperature is 160u0b0 F. Let the roast sit for 20 to 30 minutes before you slice it, so the juices have time to reabsorb.

lemoninfused olive oil, garlic, lemon zest, oregano, salt, red pepper, lamb

Taken from food52.com/recipes/3796-lemon-oregano-leg-of-lamb (may not work)