Preparation Steps

• Preheat your oven to 325°F (160°C).
• In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper. Mix well to create a paste.
• Pat the leg of lamb dry with paper towels. Make several small slits all over the lamb with a sharp knife and insert some of the garlic and herb mixture into these slits.
• Rub the remaining garlic and herb mixture all over the outside of the lamb.
• Place the lamb in a roasting pan, fat-side up.
• Roast in the preheated oven for approximately 25-30 minutes per pound for medium-rare, or until the internal temperature reaches 130°F (54°C) for medium-rare. For a more well-done roast, cook until the internal temperature reaches 145°F (63°C).
• Once cooked, remove the lamb from the oven, cover it loosely with foil, and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender roast.
• Carve the lamb against the grain and serve.