Roasted leg of lamb

Ingredients:

• 1 (3 kg) leg of lamb with the sacrum bone removed (cut off the fat to a thickness of 0.5 cm and tie the lamb with thread
• 8 cloves of garlic
• 1 cup parsley
• 1/4 cup fresh mint leaves
• 2 tsp lemon zest
• Juice of 2 lemons
• 1 tbsp coarse salt
• 1 teaspoon ground black pepper
• 1/2 cup olive oil
• Wrapped in foil and heated in the oven pita bread

Preparation:

1. Pat the lamb dry and use the tip of a small, sharp knife to make shallow cuts in the fat all over the surface.
   
   Place the garlic, parsley, mint, lemon juice and zest, salt, pepper, and oil in a food processor. Blend until smooth. Rub the paste all over the meat and place it in a lightly oiled baking dish. Let it rest at room temperature for 30 minutes.
2. Preheat oven to 220°C.
   
   Roast the lamb in the middle of the oven for 20 minutes, reduce the heat to 180°C and cook for about 1 3/4 hours, until culinary thermometer, inserted 5 cm into the thickest part of the meat (without touching the bone), will not show 57°C.
   
   Transfer the meat to a cutting board and let it rest for 15-25 minutes (the internal temperature of the meat will rise to approximately 145°F (63°C) for medium-rare). Slice the meat across the grain and serve with pita bread.