Entree
6 - 8 servings
24 hours 10 minutes
10-20 minutes
Chef Holly Smith
8 cloves Peeled Garlic, minced
2 teaspoons Chile Flakes
4 large sprigs Rosemary, chopped
1/4 cup Extra Virgin Olive Oil
1 tablespoon Cracked Black Peppercorn
2 Organic Lemons, zested
1 Leg of Lamb, butterflied
Salt to taste
Combine first six ingredients. Rub mixture into lamb well and refrigerate for 24 hours. Wipe off excess marinade. Season generously with salt. Roast, grill or broil to doneness desired. Let stand 10 minutes before serving.
Slice and serve with Green Bean Salad and/or Grilled Asparagus.
