Green Olive And Lemon Crusted Leg Of Lamb
|Garlic clove||4 Medium, very thinly sliced|
|Lemons||2 , finely grated zest|
|Chopped marjoram||1 Tablespoon|
|Freshly ground black pepper||1 Teaspoon|
|Pitted green olives||1 Cup (16 tbs) (Such As Picholine)|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Bone in leg of lamb||7 Pound (1 Piece)|
1. Preheat the oven to 450° In a food processor, combine the anchovy fillets, sliced garlic, grated lemon zest, chopped marjoram and black pepper and pulse until the mixture is finely chopped. Add the green olives and pulse until they are finely chopped. With the machine running, pour the olive oil through the feed tube and process to a coarse paste.
2. Place a rack in a roasting pan and set the lamb on the rack. Slather the lamb with the olive paste and roast on the lowest rack of the oven for 20 minutes. Reduce the temperature to 350° and roast the lamb for about 1 hour and 10 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 125° Transfer the lamb to a board and let rest 15 minutes before carving. Pour any accumulated juices into a bowl and serve with the lamb.