Lemon-Oregano Roast Leg with Pan Gravy

Ingredients

• 1 bone-in Finnsheep leg of lamb (5–6 lbs)
• 2 tbsp kosher salt
• Zest of 2 lemons
• 3 tbsp dried oregano
• 4 garlic cloves, grated
• 3 tbsp ghee
• 1 onion, quartered
• 2 cups chicken or lamb stock
• 1 tbsp flour

Method

1. 1

   The night before, salt the leg all over and refrigerate uncovered — this seasons it through and dries the surface for better browning.

2. 2

   Mix lemon zest, oregano, garlic, and ghee into a paste and rub over the meat.

3. 3

   Roast at 375°F with the onion in the pan until the center reads 130–135°F, about 20 minutes per pound.

4. 4

   Rest 20 minutes. Meanwhile, set the pan over medium heat, whisk in the flour, then the stock, and simmer to a light gravy. Strain and serve alongside.