1 hour, 20 minutes
1 hour, 30 minutes
A more-traditional way of roasting a leg of lamb.
1⁄4 cupolive oil
1 tablespoonthyme (chopped, fresh)
1 tablespoonrosemary (chopped, fresh)
1 teaspoonblack pepper
1. Preheat oven to 425˚F (218˚C) 2. Make 8—10 small cuts in the lamb and insert garlic slices 3. Rub olive oil over the leg 4. In a small bowl, mix together the thyme, rosemary, salt and pepper 5. Transfer herb mixture to a large plate 6. Roll leg of lamb into the herb mixture until well coated 7. Place leg of lamb in roasting pan and roast for 20 minutes 8. Reduce heat to 350˚F (176˚C) and roast for another hour or until a meat thermometer reads 130˚F (54˚C — medium-rare) 9. Allow to cool slightly before carving. Serve with potatoes.