Delicately flavored and extraordinarily tender, spring lamb is truly special. Spring lamb season only lasts through May, so it’s time to get cooking. You’ll love this leg of lamb roast — especially when you pair it with one of our herbaceous sauces!
Ingredients
1 5-7lb boneless leg of lamb
8 cloves garlic
6 sprigs fresh rosemary
1 sprig fresh thyme
6 tablespoons olive oil
Freshly cracked black pepper, to taste
Kosher salt, to taste
Directions
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Preheat oven to 350°F.
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In a food processor, combine olive oil, 5 garlic cloves, rosemary, and thyme. Set aside.
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Prepare leg of lamb by removing any casings and wrappings. Pat dry. Use butcher’s twine to tie the roast evenly.
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Sprinkle with salt and black pepper.
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Slice the remaining garlic cloves in half, lengthwise.
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Using a sharp paring knife, cut small holes in the meat, roughly 1 inch deep, just wide enough to fit the garlic. Insert slices into each pocket.
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Using a brush, baste the entire roast with the olive oil mixture.
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Place in a roasting pan and roast until the interior is 130°F to 135°F for medium-rare (about 20 minutes per pound).
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Remove from oven and tent with foil for 10-15 minutes. Slice thinly and enjoy.
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