Serves: 8-10
Prep time: 15 minutes + 4-24 hours marinating
Cook time: 1.5-2 hours

Ingredients:

For the Marinade:

• 1 medium red onion (finely grated or puréed)
• ½ cup soy sauce
• ¼ cup olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
• 1 tbsp apple cider vinegar
• 1 tsp black pepper
• 1 tsp dried thyme
• ½ tsp red pepper flakes (optional)

For the Lamb:

• 1 (4-5 lb) bone-in leg of lamb
• 1 tbsp coarse sea salt

Instructions:

1. Prepare the Marinade:
   • Grate the red onion using a fine grater (or pulse in a food processor until puréed). Transfer to a bowl.
   • Add soy sauce, olive oil, minced garlic, rosemary, apple cider vinegar, black pepper, thyme, and red pepper flakes. Whisk well.
2. Marinate the Lamb:
   • Pat the lamb dry with paper towels. Use a small knife to make 10-12 shallow slits (½-inch deep) all over the meat.
   • Place the lamb in a large resealable bag or shallow dish. Pour marinade over it, ensuring all sides are coated. Seal/cover and refrigerate for 4-24 hours (overnight recommended).
3. Preheat & Prep:
   • Remove lamb from fridge 1 hour before cooking. Preheat oven to 375°F (190°C).
   • Discard marinade (do not reuse). Pat lamb dry again to ensure browning. Rub surface with coarse sea salt.
4. Roast:
   • Place lamb fat-side up on a rack in a roasting pan. Insert a meat thermometer into the thickest part (avoiding bone).
   • Roast uncovered for 1.5–2 hours, until internal temperature reaches:
     • 130°F (54°C) for medium-rare (recommended)
     • 140°F (60°C) for medium
   • Optional: Baste with melted butter/ghee after 45 minutes for extra crispness.
5. Rest & Serve:
   • Rest for 15-20 minutes. Slice against the grain.