Serve this beautiful roasted leg of lamb for a Spring or Easter brunch. The roast is best marinated overnight in the herb mixture, but can marinate for a minimum of an hour if time is an issue. Serve lamb with roasted carrots and a fennel and arugula salad.
Ingredients
4½ pounds
bone-in leg of lamb
½ cups
fresh dill
¼ cups
fresh rosemary
¼ cups
lemon juice
¼ cups
extra virgin olive oil
1 tablespoons
lemon zest
6 cloves
garlic
2 teaspoons
sea salt
2 teaspoons
black pepper