Herb Pounded Lamb

Delicious and quick. Great with pinot noir!

1 lb butterflied leg of lamb
1 large sprig rosemary
2 tsp korean roasted salt
1 tsp crushed black pepper
1 clove crushed garlic
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Place lamb on cutting board. Sprinkle with rosemary, salt, garlic, and black pepper. Using a meat pounder, hammer the herbs into both sides of the meat. Pound pound pound. Pour over a little red wine and let sit in refrigerator until ready to cook.

To cook: Sear meat in a hot cast iron sillet until browned (malliard reaction). Both sides, several minutes each. Let meat rest on board and slice thin to serve.

I served it with tzatziki sauce.