Roasted Leg of Lamb with Garlic, Thyme and Lemon
- Total Time
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.
garlic clove(s)3 bulb(s)
lemon zest1 Tbsp, freshly grated
fresh thyme2 Tbsp, fresh, chopped
olive oil3 tsp, divided
kosher salt1 ¼ tsp, or to taste
black pepper½ tsp, freshly ground
uncooked lean and trimmed lamb leg(s)3 ½ 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