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1
In a blender or food processor combine all ingredients except the lamb.
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2
Process until you have a fairly smooth paste.
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3
Taste a little and feel free to adjust the seasoning to your liking.
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4
It should taste saltier than you eat your food so that there is enough salt to penetrate the meat as it marinades.
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5
Remove the lamb from its packaging.
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6
It is probably tied together.
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7
Remove this binding and spread open up the meat.
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8
You want the inside facing up (inside is where they cut the bone out).
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9
Take handfuls of the seasoning mixture and spread about a third of it all over the inside of the meat.
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10
Roll the meat back up so it looks the way it did when you bought it and tie it in place with 2 or 3 pieces of butchers twine.
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11
Dont use anything silly like yarn that will melt!
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12
Place meat in a zip top bag and pour in the rest of the seasoning mixture.
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13
Spread it around so the meat is coated all over on the outside.
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14
Place in the fridge for at least 6 hours or as long as 24 hours.
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15
Put lamb in preheated 450 oven and bake for 15 minutes.
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16
Reduce heat to 350 and continue roasting until thermometer registers 145 to 150 for medium-rare, or 160 to 170 for well-done.
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17
Make sure you let it rest for about 15 minutes before you cut into it so the juices redistribute back into the meat.
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18
Serve with a side of rice and steamed vegetables.
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19
If desired, simmer and reduce drippings, skim fat, and serve with the lamb and use as a gravy for the rice.
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20
Slice up leftovers and make fantastic sandwiches.
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21
Alternative Cooking: Lamb is also excellent when cooked outside or with a rotisserie.
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22
If you want to grill it, cooking times will vary with the temp on your grill.
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23
When I use my kitchen rotisserie I usually cook it for about 90 minutes for rare- beyond that you are on your own!
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24
This marinade is also good on Lamb Chops, and they will marinate quicker because they are more thin than an entire roast.
