Butterflied Leg Of Lamb Recipe

• 1 X 3-4 pound butterflied leg of lamb
• 5 cloves of garlic, minced
• 2 sprigs rosemary, finely chopped
• 1 sprig oregano, finely chopped
• 8 sprigs of thyme, finely chopped
• 2 anchovy filets, finely chopped
• 1/3 cup olive oil
• kosher salt and cracked black

1. Pat leg of lamb dry with paper towel and place in large Ziploc bag. Combine garlic, rosemary, oregano, thyme, anchovy, olive oil and a sprinkle of salt and cracked black pepper in a bowl and stir well to combine. Pour mixture over lamb in Ziploc bag; work marinade around leg of lamb in bag so that it gets into all the nooks and crannies. Place in the fridge and let sit overnight.
2. Preheat oven to 425u0b0. Remove leg of lamb from bag and place on rack in large roasting pan. Roast for 30 minutes or until lamb reaches desired temperature (135u0b0 for rare, and 140-145u0b0 for medium-medium rare). Serve with roasted potatoes and asparagus and a light red wine.

lamb, garlic, rosemary, oregano, thyme, anchovy filets, olive oil, kosher salt

Taken from www.seriouseats.com/recipes/2011/04/butterflied-leg-of-lamb-easter-recipe.html (may not work)