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Roasted Leg of Lamb with Garlic, Thyme and Lemon

1
Points® value
Total Time
1 hr 40 min
Prep
10 min
Cook
1 hr 30 min
Serves
8
Difficulty
Easy
Leg of lamb is rubbed with a fragrant mixture of thyme, lemon and garlic. Roast whole garlic bulbs alongside and squeeze the softened garlic over the lamb.

Ingredients

Garlic

3 bulb(s)

Lemon zest

1 tbsp(s), freshly grated

Fresh thyme

2 tbsp(s), fresh, chopped

Olive oil

3 tsp(s), divided

Kosher salt

1¼ tsp(s), or to taste

Black pepper

½ tsp(s), freshly ground

Uncooked lean and trimmed lamb leg

3½ pound(s), boneless, rolled and tied

Instructions

  1. Preheat oven to 375ºF. Line a roasting pan with aluminum foil.
  2. Pull off 4 cloves from a head of garlic. Peel and mince the 4 cloves; place in a small cup (you should have about 1 1/2 tablespoons). Add lemon zest, thyme, 2 teaspoons of oil, salt and pepper; mix well and then rub mixture all over lamb.
  3. Place lamb in prepared roasting pan. Slice about 1⁄4-inch off tops of heads of garlic. Rub cut ends of garlic with remaining teaspoon oil; place around lamb in roasting pan.
  4. Roast lamb until medium-rare and a meat thermometer inserted in center reads 140ºF, about 70 to 80 minutes. Remove lamb to a cutting board; let rest 15 minutes. If garlic isn't soft, place back in pan and roast until soft, about 10 minutes more.
  5. Slice lamb into 1/4-inch-thick slices and place on a serving platter; squeeze roasted garlic from garlic bulbs over lamb. If desired, skim fat off top of any pan juices and drizzle over sliced lamb. Yields about 2 slices of lamb per serving.

Notes

Roast longer to desired degree of doneness.

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