Photo of Roasted Leg of Lamb with Garlic, Thyme and Lemon by WW

Roasted Leg of Lamb with Garlic, Thyme and Lemon

Points® value
Total Time
1 hr 40 min
10 min
1 hr 30 min
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.


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

Uncooked lean and trimmed lamb leg

3¼ pound(s), boneless, rolled and tied

Garlic clove

3 clove(s), medium

Black pepper

½ tsp(s)


  1. Preheat oven to 190°C (375°F). 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 22 ml [1½ Tbsp]). Add lemon zest, thyme, 10 ml (2 tsp) of oil, salt and pepper; mix well and then rub mixture all over lamb.
  3. Place lamb in prepared roasting pan. Slice about 6 mm (¼ in) 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 centre reads 60°C (140°F), 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 6-mm-thick (¼ in) 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.


Roast longer to desired degree of doneness.