Ingredients:
• 1 (5-6 lbs) leg of lamb, bone-in
• 4 cloves garlic, sliced
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lemon, juiced
• 1 cup beef or vegetable broth (optional for basting)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Prepare the lamb:
• Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the lamb.
• Insert garlic slices into the incisions for added flavor.
3. Season the lamb:
• In a small bowl, mix olive oil, chopped rosemary, thyme, salt, pepper, and lemon juice. Rub this mixture generously all over the lamb, making sure to coat evenly.
4. Roasting:
• Place the lamb on a roasting rack in a large baking dish. Roast in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
• If desired, baste the lamb with broth every 30 minutes to keep it moist.
5. Rest and serve:
• Once cooked to your desired doneness, remove the lamb from the oven and cover with foil. Let it rest for 15-20 minutes before carving.
6. Optional Gravy:
• Use the pan drippings to make a simple gravy by adding a bit of flour and broth to the drippings, then whisking until thickened.
Serve with roasted vegetables or mashed potatoes for a hearty meal. Enjoy!
This classic dish is perfect for special occasions or Sunday dinners!
Enjoy!