Roast Lamb With Greek Herbs - cooking recipe

Ingredients

2 tbsp chopped fresh rosemary
2 tbsp chopped fresh oregano
2 tsp grated lemon peel
1 tsp sea salt
1/2 cup olive oil
1 None leg of lamb (4 1/2 lbs), boned and butterflied
1 cup Greek yogurt
2 tbsp tahini
1 tbsp lemon juice
1 tsp salt
None None Arugula and pita bread, to serve

Preparation

Mix the rosemary, oregano, lemon peel, sea salt and olive oil in a small bowl. Pour over the lamb. Cover and refrigerate for at least 4 hours or preferably overnight.
Preheat the oven to 400\u00b0F. Heat a large skillet on high heat. Cook the lamb for 3-5 mins on each side, or until seared. Transfer to a roasting pan and roast for 15-20 mins, or until cooked to desired doneness. Let stand for 10 mins, then slice.
Combine yogurt, tahini, lemon juice and salt in a small bowl. Serve lamb with arugula, pita bread and yogurt sauce.