| By Chef Mary Beth Lawton Johnson
Preheat oven to 400 F.
One 5lb leg of lamb, boned, split open
Salt & Pepper
Paste for Lamb
2 Tablespoons of brown sugar
1 teaspoon of onion powder
1 tablespoon of whole-grain mustard
4 fresh rosemary sprigs, leaves removed
3 garlic gloves
3 tablespoons of Extra Virgin Greek Olive Oil
1 tablespoon of Sea Salt
1 tablespoon of Black Peppercorns
1 teaspoon of Paprika
3 sprigs of fresh thyme, leaves removed.
Put the black peppercorns in a spice grinder and grind until fine. Put all the ingredients in a food processor along with the black peppercorns and pulse until a paste is formed. Remove from processor and rub all over the lamb meat. Truss using butcher’s twine and roast the lamb for 45 minutes to 1 hour depending on the temperature desired.