Herb-Rubbed Boneless Leg of Lamb
(1) 2.5-3 lb boneless leg of lamb roast
Sea salt and freshly ground black pepper
2 cloves garlic, sliced
4 Tbsp mixed fresh herbs like rosemary, thyme, basil, mint, or oregano
3 Tbsp DLM Pure Olive Oil
Preheat oven to 425ºF. Leave the netting around the lamb intact as it help keeps the roast shape while cooking. Generously season roast all over with salt and pepper. Set aside.
Finely chop the herbs and thinly slice the garlic cloves. Mix the chopped herbs and sliced garlic with 1 Tbsp of olive oil and tuck that mixture into every nook and cranny of the roast through the netting.
Place on a foil lined roasting pan and drizzle with some of the remaining olive oil.
Roast in oven until thermometer reads 125-130ºF for medium rare (start checking when lamb has been in over for 30 minutes).
Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests. Slice lamb into 1/4-inch thick slices for serving.