Equipment needed: • Stem thermometer • Cooking twine • Roasting tray
1. Preheat your oven to 375F
2. Lay the leg out flat skin down. Trim as much fat as you can from the inside of the lamb and score the thicker meaty portions.
3. Generously rub the inside with 1 and a half tbl of salt and 1/2 tbl of black pepper
4. Combine 2 tbl zaatar with the pesto, sun-dried tomato & minced garlic then evenly rub all over the inside
5. Roll and tie the lamb into a cylindrical shape as tight as possible. Rub the top of the lamb with the remaining salt, pepper and zaatar.
6. Put the lamb in the roasting pan, skin up
7. Cook at 375F for 1hr. or until the thickest part of the lamb reaches 130F (the internal temp will raise an additional 5+ degrees after you remove from the oven to rest) 135F is medium rare, cook more if desired.
Shop Ingredients
Directions
Equipment needed: • Stem thermometer • Cooking twine • Roasting tray
1. Preheat your oven to 375F
2. Lay the leg out flat skin down. Trim as much fat as you can from the inside of the lamb and score the thicker meaty portions.
3. Generously rub the inside with 1 and a half tbl of salt and 1/2 tbl of black pepper
4. Combine 2 tbl zaatar with the pesto, sun-dried tomato & minced garlic then evenly rub all over the inside
5. Roll and tie the lamb into a cylindrical shape as tight as possible. Rub the top of the lamb with the remaining salt, pepper and zaatar.
6. Put the lamb in the roasting pan, skin up
7. Cook at 375F for 1hr. or until the thickest part of the lamb reaches 130F (the internal temp will raise an additional 5+ degrees after you remove from the oven to rest) 135F is medium rare, cook more if desired.