1 (4 to 6 pound) leg of lamb
2 lemons (zest 1) juiced
4 cloves garlic, crushed and finely minced
1 teaspoon freshly ground black pepper
2 tablespoons Rosemary olive oil (or Herbs de Provence)
Kosher salt, to taste
Combine ingredients minus olive oil and salt. Rub lamb with marinade until well coated. Refrigerate for approximately 4 hours. Remove from refrigerator and bring to room temperature. Place on rack in roasting pan (fat facing up) and rub with olive oil and sprinkle with salt. Preheat oven to 450˚. Roast for 15 minutes then drop temperature to 325˚.
Cook until internal temperature is 135˚ for medium rare (pull from oven temp)/3 minute resting temp will be 145˚ Note: since the internal temperature of cooked meat will rise, remove it from the oven or grill, adjusting accordingly by pulling your lamb from the heat whenever it is 10 degrees lower than your desired doneness. Let lamb rest for 20 minutes before cutting against the grain!
1/4 c Champagne Vinegar
1/3 c Lemon Olive Oil
1/2 Tbsp Dijon mustard
1/8 tsp sea salt
1/8 tsp cracked black pepper
1/2 small shallot, finely minced
Shake vigorously in a mason jar. Serve over simple salad of mixed greens.