Roasted Leg of Lamb with Garlic, Thyme and Lemon

4
Total Time
1 hr 40 min
Prep
10 min
Cook
1 hr 30 min
Serves
8
Difficulty
Easy
This 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 clove(s)

3 bulb(s)

lemon zest

1 Tbsp, freshly grated

fresh thyme

2 Tbsp, fresh, chopped

olive oil

3 tsp, divided

kosher salt

1¼ tsp, or to taste

black pepper

½ tsp, freshly ground

uncooked lean and trimmed lamb leg(s)

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 Tbsp). Add lemon zest, thyme, 2 tsp 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 tsp oil; place around lamb in roasting pan.
  4. 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.
  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.
  6. Serving size: 2 slices lamb

Notes

Roast longer to desired degree of doneness.

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