Remembering all previous

 
I have two Meyer lemon trees, which produce an abundance of fruit twice a year. I try and incorporate lemons into any number of recipes, and used them in this recipe to add a bit of zing to a leg of lamb. This marinade can also be used on lamb chops, chicken, or even salmon travel newsletter.

WHO: CherylDLee is a chef, food writer, and blogger living in California.
WHAT: A simple roast leg of lamb -- with a ton of flavor.
HOW: Marinate the lamb in oregano, lemon, garlic, and olive oil, then roast.
WHY WE LOVE IT: Sometimes a regal piece of meat -- like a leg of lamb -- doesn't need much fussing with. CherylDLee knows that; she's able to bring out the flavor of the lamb by choosing her ingredients wisely. Don't be concerned about the lack of a sauce; the marinade, combined with the juices of the finished dish, are just what you need. Because there are so few ingredients, make sure that your herbs are fresh, your olive oil is good, and your lemons are bright and cheery. (less) —The Editors

Serves 8 to 10

1/3 cup lemon-infused olive oil, or plain extra-virgin olive oil
5 garlic cloves, chopped
1 tablespoon very finely grated Meyer lemon zest
2 teaspoons dried oregano
1 1/2 teaspoons sea salt
1/2 teaspoon crushed red pepper
4 pounds boneless leg of lamb, tied

In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt, and red pepper.

Rub the lamb with the marinade. Cover and refrigerate overnight, or at least 8 hours.

When you are ready to cook your lamb, remove it from the refrigerator and let it sit at room temperature for an hour. Place the lamb into a large roasting pan.

Roast the lamb in a preheated 350° F oven for one hour and twenty minutes, or until the internal temperature measures at least 145 to 150° F for medium rare. If you like your lamb more done, roast until temperature is 160° F. Let the roast sit for 20 to 30 minutes before you slice it, so the juices have time to reabsorb.