Guest Author - Terri Perkins Fulton

For Lamb:

2 teaspoons salt
4 cloves garlic
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon pepper
1/2 cup vegetable oil
2 teaspoons lemon juice

1 bone-in leg of lamb, fat layer trimed

In a small bowl (or molcajete), mash the salt and garlic to a paste with a pestle. Stir in the herbs, paprika, pepper, oil and lemon juice. Rub the mixture well into the lamb and let stand in a baking pan at room temperature at least 1 hour and up to 3 hours. Roast the lamb at 325 degrees for 28 minutes per pound for medium. Let stand 10 minutes, then carve into slices and serve with the Tomatillo Salsa.

For Salsa:

Place 2 large garlic cloves and about 10 dried, stemmed and toasted arbol or Japanese chiles in a bowl. Cover in boiling water. Soak overnight.

Husk and rinse 1 pound tomatillos. Place in a sauce pan and cover with water. Boil about five minutes. Set aside and cool. Drain the chiles and garlic and scoop into a blender. Add a little of the soaking water and blend to thick puree. Add tomatillos a little at a time, until the consistency of the salsa is to your taste. Salt to taste and serve with the lamb.