Yummy! Super delicious! Doubled marinade for other uses but only used litle more than 1/2 for this recipe. Used suggestions (these are for 1 x recipe not doubling): no lemon zest 1 tsp lemon juice instead, added 1/4 c olive oil and 1/8 c balsamic vinegar (didn't want it to be overpowering), and 1/2 tsp sea salt to marinade - all in food processor, poured it over lamb for almost 24 hrs. Did not tent or use foil. Started oven at 450 for 10 min then down to 325 (using glass roasting pan) for rest of 2 hrs (had 5.15 lb boneless leg-was about 25 min/lb)-perfect Med-Rare. Did add 2 c H2O to pan at start of roasting, red potatoes, carrots and basted 2 x during roasting. Let lamb sit for about 10 min before slicing. Added 2 tsp brn rice flour(gluten free) and juices (from sitting lamb)to liquid to make gravy-brought to boil and reduce for couple of min. Thank you for this great recipe and for all the suggestions ... definetly a keeper!
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Yummy! Super delicious! Doubled marinade for other uses but only used litle more than 1/2 for...