Easter Leg of Lamb

Take your whole leg of Lamb and score the fat/membranes in a criscross pattern about 1/8th of an inch deep. 

Combine spices (minus the pepper) and oil in a food processor and chop to a spreadable paste.   (There is a lot of room for adjustment here in however you like your lamb seasoned.  We love rosemary and Garlic so I tend to use a lot!) 

Place your lamb leg in a roaster or sturdy pan and coat thoroughly on both sides with your oil/spice paste

(optional) Grind fresh pepper over the top to taste.

Let stand at room temperature 25 minutes.

Roast lamb in middle of a 350°F. oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, approximately 1 1/2 to 1 3/4 hours. 

Remove from oven and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare.)

Save your juices to serve with the lamb or add to your mashed potatoes!