Oven-Roasted Boneless Leg of Lamb

Ingredients

• 1 boneless leg of lamb, 4-5 lbs.
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lemon, cut in wedges

Directions

1. Preheat oven to 325ºF.
2. In a small bowl, mix together the garlic, olive oil, rosemary, thyme, oregano, salt, and pepper.
3. Rub the mixture all over the lamb, making sure to get it into all the crevices.
4. Place the lamb in a roasting pan and add the lemon wedges around the lamb.
5. Roast the lamb for 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the roast registers 140ºF.
6. Remove from oven and let the lamb rest for 10 minutes before slicing and serving.

Interesting Facts

• Roasting is a dry-heat cooking method, meaning that no liquid is used.
• Lamb is a type of meat that comes from sheep.
• The combination of herbs used to season the lamb is traditionally called a bouquet garni.
• Lemon wedges help to season the lamb and also add a nice flavor to the pan juices.