Ingredients:

  • 4–5 lbs boneless Leg of Lamb (tied)
  • ¼ cup Olive Oil
  • 10–12 Garlic Cloves, minced
  • ¼ cup Fresh Rosemary, chopped
  • 2 Tbsp Fresh Thyme, chopped
  • 2 Tbsp Kosher Salt
  • 1 Tbsp Black Pepper, freshly cracked
  • 1 tsp Lemon Zest
  • 1 tsp Dried Oregano (optional)

Instructions:

  1. Score the fat cap of the lamb leg in a shallow diamond pattern. This allows the seasonings to penetrate and the fat to render properly.
  2. Prepare the herb paste: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, lemon zest, and optional dried oregano.
  3. Rub the paste thoroughly over the entire lamb leg, ensuring it is worked deeply into the score marks. Place the seasoned lamb in a roasting pan fitted with a rack. Preheat oven to 425°F (220°C).
  4. Roast the lamb at 425°F (220°C) for the first 15 minutes to initiate the Maillard reaction and develop a crisp crust.
  5. Reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 80 minutes, or until an internal temperature of 130°F (54°C) is reached for medium-rare (recommended), or 135–140°F (57–60°C) for medium.
  6. Remove the lamb from the oven immediately. Tent loosely with foil and allow it to rest for 30 minutes before carving. The internal temperature will rise during resting to the final desired temperature.