It’s my one year anniversary!  For my blog that is… Black Girl Chef’s Whites is a year old today!  It seems as though I just began writing and posting my original recipes a short time ago, but here I am a whole year later.  I thought the same thing at my daughters 3rd birthday party.  One day I’m holding this tiny infant in my arms, the next I’m chasing this sassy, bossy and smart little girl around the room.  It is so true that as you age time passes a lot faster!  Not that I’m old…

Although lamb is one of my favorite types of meat, I do not eat it that often.  Whether it is a slow braised lamb shank, a succulent lamb chop or teeny lamb ribs, I like to eat it in all forms.  But a nice roasted leg of  lamb is always a special treat.  Bone in or out, a leg of lamb is a roast often served at Easter dinner. Spring lamb signifies rebirth and renewal, not to mention Spring is when all those cute little lambs are born.  I think lambs are so adorable, and you would think I would have a lot more guilt eating the darling creatures, but no.  I am a true omnivore.

While browsing the aisles of my local Costco, something I do more often than my back account likes, I found a boneless leg of lamb, all ready for the oven!  It was trimmed and wrapped and calling my name.  So into the cart it went, alongside the 500 rolls of toilet paper, 10 pounds of Sumatra coffee beans, multiple bottles of red wine and jumbo pack of Huggies pull-ups.

I was given a fabulous bottle of Lemon olive oil for Christmas, and decided to go really simple and just drizzle the lamb with the oil.  Then I thought I should use up some of the abundance of Meyer lemons from my tree, so I zested a couple. Next thing you know my simple lamb idea was out the window, and garlic, oregano and red pepper were in. Oh well…

Lemon-Oregano Leg of Lamb

1/3 cup Lemon olive oil, or plain extra virgin olive oil

4-5 cloves garlic, chopped

1 TB fine Meyer lemon zest (I used a microplane zester)

2 tsp dried oregano, preferable Mexican

1 1/2 tsp sea salt

1/2 tsp crushed red pepper

4 lb boneless leg of lamb, tied

2 lbs new potatoes (optional)

2 cups baby carrots (optional)

In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt and red pepper.

Rub the lamb with the marinade, cover and refrigerate overnight, or at least 8 hours.

When you are ready to cook your lamb, remove it from the refrigerator and let it sit at room temperature for an hour.  Place the lamb into a large roasting pan.  I added whole potatoes that I tossed in a little olive oil, salt and pepper to the pan also.  This is optional, but does take care of one side dish with not a lot of extra effort. I like “not a lot of extra effort.”

Roast the lamb in a preheated 350 degree oven for one hour.  If adding the optional vegetable, add your carrots now.  You do not need to toss them with oil, just toss them into the pan.

Continue to roast the lamb for another 20 minutes, or until the internal temperature measures at least 145 – 150 degrees for medium rare.  If you like your lamb more done, roast until temperature is 160 degrees.  Remember, meat continues to cook even after it is out of the oven and resting. Let the roast sit for 20 – 30 minutes before you slice it, so the juices have time to reabsorb.

A bold red wine pairs very nicely with this roast.  Then again, a bold red wine pairs nicely with air if you ask me…