Oregano-crusted lamb

Oregano-crusted lamb (The Main)

Yield: 4

Ingredients:
Leg of Lamb
1 small (4-4.5kg) leg of lamb, bone removed
2 bunches oregano, picked and chopped roughly
4 cloves of garlic, peeled and chopped
1/2 lemon, zest only
1/4 cup olive oil
salt and pepper

Directions:
1. Combine oregano, garlic, lemon zest and olive oil in a small mixing bowl. Season lamb generously with salt and pepper. Rub inside and outside of lamb with marinade. Roll leg back up and truss with butcher string
2. Preheat oven to 375. Pat any excess olive oil off the lamb leg. Grill the lamb leg until all sides have developed a rich, dark brown crust.
3. Place the lamb into roasting pan and roast, basting occasionally with pan juices, about 1 ½ hours, or until thermometer inserted in thickest part of leg registers 150. Allow the lamb to rest, covered, for at least 10 minutes.