Roasted Leg of Lamb with Garlic, Thyme and Lemon
1 tbsp(s), freshly grated
2 tbsp(s), fresh, chopped
3 tsp(s), divided
1¼ tsp(s), or to taste
uncooked lean and trimmed lamb leg(s)
3¼ pound(s), boneless, rolled and tied
3 clove(s), medium
- Preheat oven to 190°C (375°F). Line a roasting pan with aluminum foil.
- 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.
- 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.
- 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.
- 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.