Roasted Leg of Lamb

Remove leg of lamb from refrigerator one hour prior to cooking.

Score fat side of leg in a crosshatch pattern.

Combine seasonings, olive oil and balsamic vinegar.

Generously rub seasoning over entire roast, paying special attention to get it into the scored crevices.

Let it sit at room temperature for one hour (this promotes faster and more even cooking).

Preheat the broil. Broil until the surface of the lamb looks seared and browned (approximately 5 minutes each side).

Remove from broiler and set the oven temperature to 325 F. Move oven rack to middle of oven.

Cover loosely with foil and roast for 1 hours.

Uncover and test internal temperature of roast. When the temperature reads 140 F remove from oven, cover and let rest for 20 minutes.

Slice and serve with pan drippings. Enjoy!