- 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
- 8 garlic cloves
- 1 cup flat-leaf parsley
- 1/4 cup fresh mint leaves
- 2 teaspoons lemon zest
- 2 lemons, juiced
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Pita bread, wrapped in foil and warmed in the oven
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.
Preheat oven to 425 degrees F.
Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita