Slow Roasted Boneless Leg of Lamb
(Recipe courtesy of Chez Us)
Ingredients:
2 bunches fresh oregano
1 whole head of garlic, do not peel
2 lemons, cut into halves
olive oil
kosher salt
black pepper
4 - 5 pound boneless leg of lamb
1/8 cup of water
How To:
Take the meat out of the refrigerator 30 - 60 minutes before cooking to bring to room temperature. The meat will cook more evenly brought to room temperature instead of being ice cold.
Preheat the oven to 325.
In a baking dish large enough to hold the lamb, lightly drizzle the bottom with olive oil.
Break up the garlic and scatter over the bottom of the baking dish, then top with the oregano.
Lightly salt the lamb with kosher salt, then place on top of the herbs, and sprinkle with some pepper.
Squeeze two of the lemon halves over the top of the lamb and then place all four halves around the lamb.
Pour the water into the baking dish.
Slide into the oven and let roast until the internal temperature is 135 for medium-rare.
Roast for 60 minutes, check the temperature and then continue roasting until it reaches 135 (check every 20-30 minutes).
Take the meat out of the oven and let rest 10 minutes before slicing.
Serve.
Eat.