Thyme and Rosemary Roasted Lamb

Ingredients

Leg of lamb

1 (5-6 pounds)

Olive oil

1/4 cup

Garlic

4 cloves, minced

Fresh rosemary

2 tablespoons, chopped

Fresh thyme

2 tablespoons, chopped

Black pepper

to taste

Salt

to taste

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine the minced garlic, olive oil, salt, black pepper, chopped rosemary, and chopped thyme to create a marinade.
3. Rub the marinade all over the leg of lamb, ensuring it is evenly coated. For best results, let the lamb marinate for at least 1 hour, or overnight in the fridge.
4. Place the marinated lamb in a roasting pan and arrange additional sprigs of thyme and rosemary on top for an extra burst of flavor.
5. Cover the roasting pan with foil and roast in the preheated oven for 1 hour.
6. Remove the foil and continue roasting for an additional 30 minutes, or until the lamb reaches your desired level of doneness (145°F for medium-rare).
7. Remove the lamb from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
8. Slice the lamb and serve with your favorite side dishes, such as roasted vegetables or creamy mashed potatoes.