Roasted leg of lamb with garlic, thyme, and lemon
1 Tbsp, freshly grated
2 Tbsp, fresh, chopped
3 tsp, divided
1¼ tsp, or to taste
½ tsp, freshly ground
Uncooked lean and trimmed lamb leg(s)
3½ pound(s), boneless, rolled and tied
- Preheat oven to 375ºF. 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 1 1/2 Tbsp). Add lemon zest, thyme, 2 tsp oil, salt, and pepper; mix well and then rub mixture all over lamb.
- Place lamb in prepared roasting pan. Slice about 1⁄4-inch off tops of heads of garlic. Rub cut ends of garlic with remaining tsp oil; place around lamb in roasting pan.
- Roast lamb until medium-rare and a meat thermometer inserted in center reads 145ºF, about 70-80 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 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.
- Serving size: 2 slices lamb