If you are like me then you love a great cut of lamb. You might also go for the grass fed, locally sourced meat that we all know is best for us. Well, this is about as locally sourced as you can get. This leg of lamb came from our farm and we watched all the grass it ate. Definitely blessed to be able to enjoy the fruits of our labor in such a unique way.
Below is a fantastic recipe I found online a few years ago and continue to use with a few added ingredients that really add some fantastic flavor!
Bring the lamb out of refrigeration an hour before cooking.
In a food processor, blend parsley, rosemary, olive oil, garlic and salt until herbs are well chopped.
Heat the oven to 425º F.
Rub the whole leg down really well with the herb mixture. If you are like me it is better to error on the side of more herbs!
Put the lamb on a rack over a roasting pan filled with 2 cups of water. For easier clean-up, consider covering the bottom of the roasting pan with foil. I like to cover the lamb with foil leaving just a small corner opening to help keep it moist but you can also leave it uncovered. It is up to you.
Roast the lamb for 30 minutes then take a peek. If it looks and smells like the meat and/or herb paste is starting to burn, then turn the temperature down to 350 for the remaining cooking time. Otherwise you can probably leave it at 425.
Let the meat cook 30 more minutes then check the temp of the meat in several places at the thickest part. When the instant-read thermometer reads 125 the meat is rare; 130 for medium rare. When the middle is medium rare, the outer edges of the roast will be medium.
Depending on your taste you might want more rare meat (me) or more well done (my wife). Either way you should have some cuts that can please everyone.
Remove the meat from the oven and let it rest 15-20 minutes before carving. Keep it covered while you wait to carve.