Leg of Lamb with Mint-Z'a'atar Sauce

Leg of Lamb with Mint-Za'atar Sauce

Makes 6-8 servings

Marinade:

1/2 cup dark balsamic vinegar

1/4 cup extra-virgin olive oil

1 1/2 tablespoons Dijon mustard

1 tablespoon honey

10 mint leaves roughly chopped

1 teaspoon za'atar seasoning

2-3 cloves garlic, minced

1 (5-pound) Barham Family Farm Bone-In Leg of Lamb

Sprinkling of coarse kosher and Himalayan pink salt

Mint Chimichurri:

1 cup mint leaves

3/4 cup olive oil, divided

1/4 cup dark balsamic vinegar

1 teaspoon za'atar seasoning

Salt to taste

In a mixing bowl, whisk the marinade ingredients. Place the lamb in a plastic food storage bag and pour the marinade and massage. Place the meat in the refrigerator for 8 to 24 hours.

Preheat the oven to 425° F. Place the lamb on a rack in a roasting pan and sear for 20 minutes. Turn the heat down to 400° F. and continue to roast for 20 minutes per pound, or until internal temperature of 145° F. on a meat thermometer. Allow the meat to cool before carving.

Prepare the chimichurri in a mini food processor: mince the mint then slowly add olive oil in three parts. Add the vinegar and zaatar and continue to blend. Add salt to taste and pour the chimichurri into a small bowl to serve at the table

Hold the bone of the leg and poise the leg perpendicular to the cutting board. Slice off the meaty part and place to the side. Continue to slice off the meat from the bone in a downward slicing motion. Slice the meaty part across the grain. Serve the meat with mint chimichurri.