Butterflied Leg of Lamb

Ingredients

1 sprig fresh rosemary or 1 teaspoon dried leaves

6 garlic cloves

2 teaspoons coarse sea salt

6 tablespoons extra virgin olive oil, divided use

Juice of 1 lemon

1 teaspoon freshly ground black pepper

1 leg of lamb, between 4 and 5 pounds, butterflied and trimmed of excess fat

Directions

Strip the leaves from the rosemary, place them on a cutting board along with the garlic and salt, and mince them together.
Transfer to a small bowl and add 4 tablespoons olive oil, the lemon juice, and the black pepper.
Place the lamb, boned side up, on a platter large enough to hold it and brush the marinade all over both sides of the meat; cover and refrigerate for three hours or overnight.
When ready to cook, preheat your oven to 425°F. Place the lamb in a roasting pan and drizzle on the remaining 2 tablespoons of olive oil.
Roast in the center of the oven until an instant-read thermometer reaches 135°F for medium, about 30 to 35 minutes, or 145°F for medium-well, about 35 to 40 minutes.
Let the lamb rest for 10 minutes before slicing (its internal temperature will rise another 5 degrees).

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