Garlic-and-Herb-Rubbed Butterflied Leg of Lamb

• 1 7 1/2-pound butterflied leg of lamb, well trimmed
• 1/4 cup extra virgin olive oil
• 1/4 cup mixed chopped fresh herbs, such as sage, thyme, basil and parsley
• Grated zest and freshly squeezed juice of 1 orange
• 8 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

1. Pat lamb dry with paper towels and place it on a rimmed baking sheet.
2. In a bowl, combine oil, herbs, orange zest and juice, garlic, salt and pepper.
3. Rub mixture all over lamb.
4. Cover with foil and let marinate at room temperature for 2 hours.
5. Preheat oven to 500 degrees.
6. Remove foil and transfer lamb to oven.
7. Roast until a thermometer reads 120 degrees for rare and 130 for medium, about 35 to 45 minutes, depending on how you like your meat.
8. Let cool completely, then wrap and refrigerate.
9. Bring to room temperature for at least 2 hours before slicing and serving.

lamb, extra virgin olive oil, mixed chopped, orange, garlic, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9448 (may not work)