Tired of the same old meat grind? Take your taste buds on a trip to the Mediterranean with this roasted leg of lamb. It's a memorable meal that everyone will love.
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Using a paring knife, make a series of small slits in the leg.
On a cutting board, mince the garlic, rosemary and oregano with a chef's knife to make an herb and garlic paste. (Alternatively, put the garlic and herbs in a small food processor.) Stuff a small amount of the paste into each of the slits on the leg, driving it into the slit with a spoon handle or other utensil.
Rub the outside of the lamb with the lemon juice, then the olive oil. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
Remove from the refrigerator and let the lamb come to room temperature. Remove the plastic wrap and season the lamb with salt and pepper.
Place the lamb on a rack inside a roasting pan. If desired, line the pan with foil for easier clean-up.
When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.
Place the roasting pan directly on the grill grate and roast the lamb for 30 minutes. After 30 minutes, reduce the temperature to 350°F and continue to cook until the internal temperature in the thickest part of the meat is about 130°F for medium-rare (about 90 minutes), or longer if you prefer your lamb more well-done. Be sure to steer clear of the bone when taking the temperature.
Transfer the lamb to a cutting board and let rest for 15 minutes before slicing on a diagonal into thin slices.
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