Ingredients
- 1 to 1.5 lb leg of lamb or lamb top sirloin
- 2 T minced garlic
- 1 t Ras el Hanout
- 1 T Za’atar
- 1 t Sumac
- 2 T extra virgin olive oil
- 1 T kosher salt
- Zest of one lemon
- Cracked pepper
- Kitchen twine
Preparation
- Have your Zupan’s butcher clean a piece of leg of lamb or top sirloin roast.
- Preheat oven to 375°.
- Lay the roast flat on a cutting board and rub all over with the olive oil, then with all of the spices and zest. Season with salt and pepper. Tie around with kitchen twine at least three times to hold it firmly together. Heat a 8” or 10” skillet to medium high heat and sear on all sides. Place the pan in the oven and check for internal temperature after 20 minutes. Internal temperature will be 125 for rare, 135-140 for medium rare, 155-165 for well done. Always use a thermometer rather than relaying on a specific time. Transfer to a cutting board and rest for 10 minutes before slicing. Remember roast will continue to cook while resting, so remove from oven 10 degrees before desired temperature is reached.
- Delicious paired with artichokes and smashed potatoes.
