Ingredients:

• 3-4 lb bone-in leg of lamb
• 1 head of garlic
• 4 TBSP MyOlive Lemon Infused Olive Oil (divided)
• 2 tsp of Maldon Sea salts (sold at MyOlive)
• 1 tsp of smoked paprika
• 1 large yellow onion
• 1 cup of dry white wine
• 1/4 cup of MyOlive Apricot white balsamic vinegar
• 1/4 cup grainy Dijon mustard
• 2 TBSP of chopped fresh Rosemary
• 1 TBSP of chopped fresh Oregano
• 2 TSP fresh Thyme leaves
• 2 TSP grated lemon zest
  
  

Directions :

• Preheat oven to 450 F
• Pat dry the leg of lamb with paper towel
• Separate all the cloves of garlic from their skin and insert into small openings in the lamb (push the garlic in as far as possible)
• Place the lamb on a baking tray; drizzle with 2 TBSP of the Olive oil and sprinkle with the salt and paprika
• Roast in the oven for 10 minutes until seared and crisp on the outside; turn the leg over and roast for another 10 min.
• Remove the lamb from the oven and turn temp down to 325 F
• While the lamb is in the oven, cut the onion into rounds. Whisk together the remaining ingredients including the remaining Olive Oil.
• In a roasting pan that will fit the lamb, place the onions in an even layer on the bottom of the pan and put the lamb on top; pour the marinade over the lamb ensuring some stays on top; sprinkle with a little extra maldon sea salt.
• Cover with a lid made from foil; roast for 1 1/2 hours; baste and then roast for an additional 45 minutes; remove foil and roast for another 30 minutes.

Serves 6

For a delicious gravy.... 

Whisk 1/4 cup of the pan drippings with 2 cups of plain Greek yogurt and 2 TBSP of chopped mint; reduce over medium heat until you get your desired consistency. 



Enjoy!