Ingredients
- 1 tablespoon lemon zest
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 3 cloves minced garlic
- 1/3 cup flour
- Salt and pepper to taste
- 6 tablespoons fresh lemon juice
- 1 cup water
- Leg of lamb
Instructions
- Combine dry ingredients and lemon juice to make paste
- Season leg of lamb with salt and pepper
- Make 1/2 inch deep incisions in lamb
- Rub with paste
- Pour water around roast
- Roast on rack at 425°F for 30 minutes (15-20 minutes per pound)
