Roasted Leg of Lamb with Tea Rubs
Ingredients:
- 2 tablespoons black tea rubs (a mixture of black tea leaves, brown sugar, paprika, salt, and black pepper)
- 1 leg of lamb, bone-in, about 5-6 pounds
- 1/4 cup olive oil
- 1/2 cup fresh rosemary leaves, finely chopped
- 1/2 cup fresh thyme leaves, finely chopped
- 4 cloves garlic, minced
- 1/4 cup lemon juice
- Salt and pepper, to taste
Instructions:
Prepare the Tea Rub:
- Combine the black tea rubs ingredients in a small bowl. Rub the mixture all over the leg of lamb, ensuring an even coating.
Marinate the Lamb:
- In a large bowl, mix the olive oil, rosemary, thyme, minced garlic, and lemon juice. Place the lamb in a roasting pan and pour the herb mixture over it. Cover and refrigerate for at least 2 hours, or overnight for a more intense flavor.
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Roast the Lamb:
- Remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes. Roast the lamb in the preheated oven for about 15 minutes per pound, or until it reaches your desired level of doneness (145°F for medium-rare).
Check for Doneness:
- Use a meat thermometer to check the internal temperature of the lamb. Once it reaches the desired temperature, remove it from the oven.
Rest the Lamb:
- Cover the lamb loosely with aluminum foil and let it rest for 15-20 minutes before carving.
Serve:
- Carve the lamb into slices and serve with the pan juices.