Herb-Crusted Roasted Leg of Lamb

 

Herb-Crusted Roasted Leg of Lamb

This flavorful lamb is wonderfully crisp on the outside and tender on the inside.

Ingredients:
1 (6- to 7-lb.) bone-in leg of lamb, trimmed and patted dry

1 tablespoon finely chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 1/4 cups olive oil, divided

1 tablespoon plus 1/2 tsp. grated garlic (from 4 cloves), divided

1 teaspoon black pepper

6 teaspoons kosher salt, divided

2 cups loosely packed fresh flat-leaf parsley leaves

1 cup loosely packed fresh mint leaves

2 tablespoons red wine vinegar

Directions:
– Set a wire rack inside a rimmed baking sheet lined with aluminum foil. –
– Score the fatty top of the lamb 5 times (1/4 inch deep and 4 inches long).
– Stir together rosemary, thyme, 1/4 cup of the oil, and 1 tablespoon of the garlic.
– Rub mixture all over lamb. Season with pepper and 5 teaspoons of the salt.
– Place on wire rack on baking sheet. Let stand at room temperature 1 hour.