Lemon Herb Roast Leg of Lamb

What you will need:

5 lb leg of lamb, bone in
2 TBS fresh thyme, chopped
1/3 cup Patricia & Paul Sicilian Lemon Balsamic
1/2 cup Patricia & Paul Milanese Gremolata Olive Oil
1 TBS Dijon mustard
1 tsp paprika

1 TBS sea salt
2 tsps. black pepper

In a small bowl mix together the garlic, thyme, Olive Oil, mustard, paprika, Balsamic, salt, and pepper. Place the lamb in a large zip-top or roasting bag, pour in the marinade and turn to coat. Close the bag squeezing out all of the air and place on a large platter or dish. Marinate in the refrigerator at least 4 hours or overnight.  Remove from the refrigerator an hour before cooking. Preheat oven to 425 degrees F. Place the lamb on a rack in a roasting pan, top with the marinade and pour enough water to cover the bottom of the to the depth of about an inch taking care not to touch the lamb with the water.  Roast at 425 degrees F for 20 minutes, then reduce the heat to 350 degrees and roast about 1 hour more until a thermometer reads 130-135 degrees for medium rare (cooking will continue while the meat rests), adding more water if needed. Remove the lamb to a platter, cover and allow it to rest for at least 15 minutes before carving.