Classic Roast Leg of Lamb

This classic roast leg of lamb recipe will impress your family and friends. The lamb is cooked to perfection, tender and juicy on the inside with a beautiful crispy crust on the outside. It's seasoned with a flavorful herb and garlic rub, resulting in a mouthwatering dish that is perfect for special occasions or Sunday dinners. Serve with roasted potatoes and seasonal vegetables for a complete meal.

Ingredients

• 1 leg of lamb, bone-in (about 5-6 pounds)
• 6 cloves of garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 3 tablespoons olive oil
• Salt and pepper, to taste

Directions

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine the minced garlic, rosemary, thyme, parsley, olive oil, salt, and pepper to make a herb rub.
3. Pat the leg of lamb dry with paper towels. Place it on a roasting rack in a roasting pan.
4. Rub the herb mixture all over the lamb, making sure to cover every inch.
5. Place the roasting pan in the preheated oven and roast for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Remove the lamb from the oven and tent it with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
7. Carve the lamb into thin slices and serve hot with roasted potatoes and vegetables.

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