Roast Boneless Leg of Lamb

Since it was Easter Sunday (I'm not a believer that Christ is risen, but I do enjoy a good brunch), I decided to roast a leg of lamb for a potluck over at our friend's place. I did a take on the pesto I made earlier in the week. Things turned out quite tasty...

Roast Leg of Lamb

1 boneless leg of lamb (remove netting)
1 bunch mint
1/2-1 bunch Italian parsley
4 whole roasted garlic cloves (roast with salt, pepper and olive oil)
Good amount olive oil
Salt and pepper

In a food processor, combine mint, parsley and roasted garlic. Blend to combine. While blending, slowly drizzle in oil until you get a good consistency, like a paste, but a bit more liquid. Season with salt and pepper.

Place lamb in a shallow roasting pan (I used a large copper gratin pan). Cover lamb completely on both sides with marinade. Tie lamb with cooking string or similar item to allow lamb to retain its shape. If you have some extra garlic, cut a few slits into the roast and stuff with whole cloves. Refrigerate overnight.

Allow lamb to reach room temperature before roasting. Preheat oven to 450 degrees. Roast lamb for 10 minutes and then reduce temperature to 325 degrees. Cook about 18 minutes per pound, or until a meat thermometer reaches 150 degrees (for medium rare). Allow meat to rest for at least 30 minutes before carving. Serve with pan juices. You could also deglaze the roasting pan with wine and serve with that gravy.