Photo courtesy of the American Lamb Board

From: Executive chef Liam Spence, Lola, Seattle. Yield: 8 to 10 servings.

1 lamb leg
½ bunch Greek oregano, crushed
½ bunch rosemary, finely chopped
4 Tbsp. kosher salt
2 Tbsp. pepper
2 lemons, juiced
2 oz. extra virgin olive oil

Remove bone from lamb and open up the leg; remove all visible silver skin. Lightly score inside of the leg and fat cap.

In a small bowl, combine oregano, rosemary, salt and pepper. Rub mixture onto the lamb; tie back together. Refrigerate for one day before roasting for optimum flavor.

Roast leg of lamb at 325°F until it reaches an internal temperature of 130°F, basting every half hour with oil and lemon juice. Let lamb rest in a cool oven for 20 minutes before slicing.

Note: Lola serves leg of lamb with lamb jus (lamb stock reduced by half, brought down with shallots, rosemary, red wine, bay leaf and peppercorns), shaved fennel bulb, fennel pollen, chopped mixed Greek olives, olive oil and lemon juice.