Step 1: Preparing the Italian Marinade

• • Combine Marinade Ingredients: In a medium bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, chopped fresh rosemary, thyme, oregano, Dijon mustard, salt, black pepper, and red pepper flakes (if using).

• • Whisk Until Emulsified: Whisk the marinade ingredients vigorously until they are well combined and slightly emulsified. This helps to ensure that the oil and lemon juice are properly blended and the herbs are evenly distributed.

• • Taste and Adjust Seasoning: Taste the marinade and adjust seasoning as needed. You may want to add a little more salt, pepper, or lemon juice to your preference. Keep in mind that the marinade will flavor a large piece of meat, so it should be flavorful and slightly assertive.

Step 2: Marinating the Leg of Lamb

• • Prepare the Leg of Lamb: Pat the leg of lamb dry with paper towels. Place it in a large resealable plastic bag or a large, non-reactive dish (glass or ceramic).

• • Pour Marinade Over Lamb: Pour the prepared Italian marinade over the leg of lamb, ensuring that it is evenly coated on all sides.

• • Massage the Marinade: Gently massage the marinade into the lamb, working it into all the crevices and surfaces. This helps the marinade penetrate the meat and ensures maximum flavor infusion.

• • Marinate in Refrigerator: Seal the plastic bag or cover the dish tightly with plastic wrap. Marinate the leg of lamb in the refrigerator for at least 4 hours, or preferably overnight (8-12 hours) for optimal flavor development and tenderization. The longer the lamb marinates, the more flavorful and tender it will become.

• • Turn Occasionally: If possible, turn the leg of lamb occasionally during marinating to ensure even marinating on all sides.

Step 3: Roasting the Leg of Lamb

• • Preheat Oven: Preheat your oven to 325°F (160°C).

• • Prepare Roasting Pan: Remove the leg of lamb from the refrigerator and let it sit at room temperature for about 30-60 minutes before roasting. This helps the lamb cook more evenly. Place the quartered onion, chopped carrots, and celery stalks (if using) in the bottom of a large roasting pan.

• • Place Lamb on Rack (Optional): If you have a roasting rack, place it in the roasting pan and set the marinated leg of lamb on top of the rack. If you don’t have a rack, you can place the lamb directly on top of the vegetables. Roasting on a rack allows for better air circulation and crispier results, but it’s not essential.

• • Pour Wine/Broth (Optional): Pour the dry white wine or chicken broth into the bottom of the roasting pan. This will help create flavorful pan juices and prevent the vegetables from burning.

• • Roast the Lamb: Roast the leg of lamb in the preheated oven for approximately 20-25 minutes per pound for medium-rare, 25-30 minutes per pound for medium, or 30-35 minutes per pound for medium-well. Use a meat thermometer to ensure accurate doneness.

    • • For Medium-Rare: Aim for an internal temperature of 130-135°F (54-57°C).
    • • For Medium: Aim for an internal temperature of 135-140°F (57-60°C).
    • • For Medium-Well: Aim for an internal temperature of 140-145°F (60-63°C).

• • Baste Occasionally: Baste the leg of lamb with the pan juices every 30-45 minutes during roasting. This helps to keep the lamb moist and adds flavor.

• • Add Rosemary and Lemon (Optional): In the last 30 minutes of roasting, you can scatter fresh rosemary sprigs and lemon slices around the lamb in the roasting pan for extra aroma and flavor infusion.

• • Rest the Lamb: Once the lamb reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Step 4: Making Pan Gravy (Optional but Recommended)

• • Skim Excess Fat: While the lamb is resting, skim off any excess fat from the pan juices in the roasting pan.

• • Deglaze Pan: Place the roasting pan on the stovetop over medium heat. Add a little more white wine or chicken broth to the pan and scrape up any browned bits from the bottom of the pan using a wooden spoon or spatula. These browned bits are packed with flavor and will enhance the gravy.

• • Strain Pan Juices (Optional): For a smoother gravy, strain the pan juices through a fine-mesh sieve into a saucepan, discarding the solids. If you prefer a rustic gravy, you can skip straining.

• • Thicken Gravy (Optional): If you prefer a thicker gravy, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Bring the pan juices to a simmer in the saucepan. Whisk in the cornstarch slurry and simmer for a minute or two, or until the gravy thickens to your desired consistency.

• • Season Gravy: Taste the gravy and season with salt and pepper to taste. You can also add a squeeze of lemon juice or a splash of red wine vinegar for extra brightness.

Step 5: Carving and Serving

• • Carve the Lamb: After resting, carve the leg of lamb against the grain into slices. For a bone-in leg of lamb, you’ll need to carve around the bone.

• • Serve Immediately: Serve the Italian Marinated Leg of Lamb immediately, accompanied by the pan gravy (if made), roasted vegetables from the pan, and your choice of side dishes (see “How to Serve” section below).