1.
With a sharp knife, lightly slit outside of Lamb Leg in
crisscross pattern on cutting board.
2.
Prepare food processor with metal blade.
3. Remove stems and coarse chop all fresh herbs, onion and
garlic.
4.
Place herbs, garlic & onion into processor and pulse chop
4-6 times until chopped medium.
5.
Measure out rest of ingredients.
6.
Turn on processor and add oil in stream.
7.
Scrap down sides of processor bowl to incorporate all herbs
and spices.
8.
While processor is turned off add rest of ingredients and
then pulse chop until fully incorporated.
9.
Place Leg of Lamb into large baggie or food grade bag and
cover with herb mixture. *Make sure to fully cover Leg with
ingredients. Close bag and continue to incorporate herb
mixture over Leg.
10.
Refrigerate Leg of Lamb and allow to marinate for at least
30 hours. Remove Leg 2-3 times during this period to further
shift Leg and incorporate herb mixture to all areas of the
roast.
11.
Remove Leg of Lamb 4 hours prior to cooking and let rest
at room temperature in the marinate.
12.
Preheat BBQ or oven to 375-400 degrees.
13.
Remove Roast from bag and attach to rotisserie spit tightly.
*Or place on heavy gauge roasting pan for oven roasting.
14.
Place Lamb on BBQ rotisserie or oven and cook at high temp.
for 20 minutes.
15.
Remove roast from oven or BBQ and reduce heat to 190-200
degrees.
16.
Return roast to oven or BBQ and Slow roast Lamb for 6 hours
with spit roast or in oven at approximately 190-200 degrees
until internal temperature reaches 135 degrees.
17.
Remove roast and let rest for 20-30 minutes lightly covered
with foil before slicing against the grain for service.
*This is the time when I grilled my fresh vegetables and
Nann on the BBQ.
