Holiday entertaining worthy roast leg of lamb! Simple to prepare and delicious. Serve with scalloped potatoes, fresh asparagus, arugula salad and mint jelly.
Preheat your oven to 375°F with the oven rack in the lower third of the oven. On the stove-top heat a cast iron skillet to medium high heat. Remember you will get the best results if your lamb is room temperature so make sure it is out of the fridge prior to starting.
In a mortar and pestle, or a small food processor, combine the herbs with a good pinch of salt or shake of Seasonello Salt. Then add the herbs and crush/pulse to combine. Add 2 tbsp of the olive oil (I use a combination of Garlic and Rosemary) scraping the herbs from the sides and set the mixture aside.
Untie the lamb and pat it dry with paper towels - have the cut side upward facing - the part that was cut from the bone. Spread the herb mixture evenly throughout and shake on Seasonello or salt and pepper liberally. Roll up and tie with kitchen twine - every 2-3 inches. See picture. Season the outside of the roast and drizzle with another tbsp of oil.
In the pre-heated skillet sear all sides of the roast - about 8 to 10 minutes - including the ends. (Hold the roast with tongs to sear the ends). Transfer to a roasting pan and roast at 375°F for 25 minutes. Take it out of the oven and remove the twine. Put it back in the oven and roast fro another 15-20 minutes for medium (internal temp 130°).
Remove from oven - drizzle with oil and tent with foil to rest for 10-15 minutes. Carve into 1/2 inch slices and serve. Optional mint jelly is a great condiment.