Roast Leg of Lamb

This recipe includes seasonings that give a Greek flavor.   If you omit the oregano and lemon and
instead use sage and thyme the dish will be more English or French.  I like to serve this roast with
bread hot out of the oven and a dry red wine.

Ingredients:
A boneless leg of lamb prepared as explained here.
One garlic clove, pressed
Juice and zest of a lemon
One teaspoon (5 ml) dried oregano
One tablespoon (15 ml) fresh rosemary
One quarter teaspoon (1 ml) ground black pepper
One quarter teaspoon (ml) salt
Two tablespoons (30 ml) olive oil
These seasonings are intended for a roast that has not been brined.
If you have brined your roast, omit the salt and any other seasoning
such as garlic that was included in the brine.

Lay the roast out on a suitable surface such as a cutting mat with the inner surface of the meat
facing up.  Sprinkle the salt, if you are using any (see the note at the end of the ingredient list) over
the meat.   Mix the lemon juice, the lemon zest, the pressed garlic (if you are using it), the rosemary,
and the salt together and spread over the meat.  Using your fingers, spread the olive oil over the meat,
then sprinkle on the oregano and pepper.   Now fold the meat back together and oil it's outer surface.
Work the roast back into the netting it came in and it's ready for the oven.   It's a good idea to hold
the meat wrapped in plastic overnight in the refrigerator to marry the flavors.
Heat the oven to 450F or 230C.   If you have one, insert a rapid-reading oven safe thermometer into
the thickest part of the meat.   Place the meat in a suitably sized roasting pan and put it in the oven.
Turn the meat over after ten minutes.   After ten more minutes turn it again and reduce heat to 350F
or 175C.  Continue roasting for another forty to sixty minutes according to how you like your lamb done.
An internal temperature of 125F or 50C will be rare and 135F or 57C will be medium rare.   Allow the
meat to rest for twenty minutes before carving and serving.   Bear in mind that the internal temperature
will continue to rise and the meat continue to cook during this rest.