This recipe comes to us from the land of Pitts, so I’ll let him take it from here:
“I made this over the weekend. It’s really simple but extremely rowdy. Use the drippings to make a basic pan sauce.”
1 6-7 lb bone in leg of lamb
salt & pepper
2 tsp crushed red pepper flakes
2 sprigs rosemary leaves, chopped
2 sprigs marjoram leaves, chopped
1 onion, chopped
2 carrots peeled and chopped
2 cloves garlic, minced
zest of 1 lemon
- Preheat oven to 450. Rub lamb all over heavily with salt pepper and red pepper, then rub it all over with olive oil and the herbs.
- Scatter the chopped vegetables and garlic in the bottom of big roasting pan. Set lamb on top of the vegetables, sprinkle lemon zest over top of lamb.
- Put it in the oven and turn it down to 250. Roast lamb until internal temp is 135. Take it out, rest for 10-15 minutes.