Herb Roasted Leg of Lamb

Note: Prep time does not include time marinating.

Using a food processor, pulse fresh herbs, garlic, salt, pepper, lime juice and zest. With the motor running, slowly pour 1/4 cup of olive oil.

Put lamb in a gallon size Ziploc bag. Scrape all the marinade into the bag and let the air out and zip it tightly. Massage the bag so marinade will fully cover the meat. Marinate overnight or at least 6 hours in the refrigerator.

An hour before cooking, let bag sit out to room temperature.

Preheat the oven to 400ºF.

Preheat a large cast iron pan to medium-high until almost smoking. Take the lamb out of the bag, gently pat dry, leaving the herb mixture as much as possible.

Drizzle the remaining 1 tablespoon of vegetable oil and sear the lamb on all sides.

Once the meat is well browned, leave the meat in the pan and put it in the oven for 50 minutes to 1 hour until internal temperature reaches about 145ºF for medium rare. Remove lamb from the pan and cover loosely with a sheet of foil. Let rest for 15 minutes before carving.

Serve with your favorite sides.