Preparation:
Two to four hours before roasting, remove meat from refrigerator. Trim all outside fat and prominent sinews. In a food processor, blender, or electric mincer puree together salt, oregano, basil, mint, rosemary, thyme, and garlic. (Add 1 or 2 spoonfuls olive oil if needed.)
If no electric appliance is available, mince herbs and seasonings and pound in a mortar. Rub herb mixture on lamb. Stir together olive oil and lemon juice and paint some generously on meat, reserving remainder. Let meat stand at least 2 hours. Preheat oven to 475F. Place leg on rack in roasting pan in center of oven. Lower heat to 350 degrees.
Brush meat with reserved oil mixture every 10 minutes. Roast until internal temperature at thickest part registers 135F on an instant-read meat thermometer (20 minutes per pound) for rare, 150F for medium, and 165F for medium well-done. Let meat rest before slicing across grain. |
