4 to 5 pounds boneless leg of lamb.
De-bone and butterfly the leg of lamb , but keep the bone to use when roasting the lamb.
1/2 cup olive oil
1/2 cup white wine
2 cloves garlic, peeled, crushed
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons sugar
1 tablespoon dried oregano
1 teaspoon dried thyme
Juice of 1 lemon
Reserved lamb bone
Chicken broth, wine or water
1/2 cup chopped parsley
1 tablespoon fresh chopped rosemary
1 tablespoon crushed garlic
Sea salt and black pepper to taste
1. Place lamb in a food-grade plastic bag. In a large glass measuring cup, whisk together all the marinade ingredients and pour over the lamb. Seal bag and refrigerate several hours or overnight.
2. Remove lamb from refrigerator 1 hour before roasting. Have ready a roasting pan with a rack. Remove the lamb from the marinade and pour any remaining marinade in the bottom of the roasting pan. Place the lamb bone in the marinade and add about 1 cup broth or wine or water to the pan.
3. Preheat oven to 425 degrees.
4. Mix all the herb crust ingredients and rub all over the butterflied lamb. Roll up the lamb and tie at intervals with kitchen twine.
5. Place the lamb on the rack. Roast about 15 minutes or until nicely browned. Reduce the oven temperature to 350 degrees. Continue roasting about 45 minutes more or until the internal temperature is 125 degrees.
6. Transfer the lamb to a carving board, cover loosely with foil and let stand for 10 minutes. Remove the bone from the roasting pan. Place the roasting pan over two burners and cook pan juices over moderate heat while scraping up any browned bits on the bottom of the pan. Add more broth to the pan if needed and cook for about 1 minute. Season the sauce with salt and pepper.
7. Discard the string and carve the lamb into thick slices. Arrange on a platter and pour any carving juices into the sauce, spooning it some of the cooked down pan juices over the lamb to serve.
The USDA suggests cooking lamb to and internal temperature of 145 degrees for medium-rare