Now that she’s shown you how to prepare her very own family tradition, here are the ingredients and the precise recipe for Chef Criss’ Leg of Lamb. Try it at home!

Ingredients:

1 boneless leg of lamb
3 tbsp fresh lemon juice
1/4 cup of olive oil
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
6 garlic cloves (whole)
Kosher salt & pepper (to taste)
Serve with assorted root vegetables and potatoes.

How to:
1. With a small paring knife, cut deeps slits into the meat and push sliced whole garlic cloves into the slits. Continue to do this all over the meat, 1-2 inches apart.
2. Mix ingredients and pour over lamb, coating it thoroughly (make additional marinade if need be).
3. Marinate lamb 6 hours or prefferably overnight.
4. Drain marinade and allow lamb to warm, removing a lot of the chill.
5. Place lamb, along with root vegetables and potatoes (which should be tossed in olive oil with salt and pepper) in roasting pan and roast at 450F for approximately 15 minutes, then reduce oven heat to 350F and continue roasting until an instant-read thermometer reads 145-150F for medium rare, or 160F+ for well done, allowing that the meat will rise about 5 degrees as it rests after cooking.
6. Start checking your meat tempature with the instant read thermometer at about 20-25 minutes per pound.
7. Allow the roast to rest undisturbed for about 25 minutes before carving.
8. Reduce any drippings, if desired, to serve with the lamb.

There you have it. Happy Cooking!