5 pounds leg of lamb
2 cloves garlic -- sliced
1/3 cup olive oil
1 teaspoon salt -- coarse or Kosher
1/2 teaspoon black pepper -- freshly ground
1 teaspoon rosemary
1/2 teaspoon thyme
Trim lamb of fat. Cut slits about 1/2" deep
all over lamb and insert slivers of garlic. Rub all
over with olive oil. Combine salt, pepper, and herbs
and rub herb mixture all over lamb. Allow to sit at
room temperature for 20 minutes.
Preheat oven to 450 degrees. Roast lamb for 15 minutes
at 450 degrees, then turn oven down to 350 degrees.
Continue to roast until desired degree of doneness
is reached, about an hour for medium rare.
Baste with pan juices once or twice. Remove from
pan and allow to rest at room temperature for 15-20
minutes before carving.
Potatoes, carrots, and onions may be roasted in pan
with lamb. Baste occasionally.
Serving Ideas : Serve with gravy and/or mint jelly.