Roasted Lamb

Having done the roasted-Costco-boneless-lamb-leg thing three or four times now, I think I have my technique down pat (good thing, since there're two more in the freezer).

First thing is to pare off the fat layer. This is easier when the meat is still partially frozen (though not so cold that the de-boned leg can't be unfolded). I still don't know quite how obsessive I have to be about getting every last speck of surface fat, and I think I spent the better part of an hour paring the fat off the last one, so maybe next time I'll be less careful and see if everything still tastes pretty much the same.

Then the marinade. I use some combination of the following ingredients:

black olives (1/2 to 3/4 cup)
garlic (1 whole bulb)
olive oil
balsamic vinegar
salt & pepper
sage
cumin
basil
other dried green herbs

Slather this all over the meat, then fold it back up into a ball, stuff it back into the netting it came in (or tie it up with kitchen twine), and let it marinate for a few hours.

Then roast at 350 for 90 minutes or so. I usually take it out and make a cut somewhere near the middle to check for doneness.