Roasted Lemon and Thyme Leg of Lamb

[Photographs: Carrie Vasios]

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Roasted Lemon and Thyme Leg of Lamb

About This Recipe

Yield:serves 8
Active time:1 hour
Total time:7 hours (includes marinating)


  • For Marinade:
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/2 cup lemon juice (from about 4 lemons)
  • 1/2 cup olive oil
  • 3 tablespoons fresh chopped thyme
  • 1 (10-pound), bone-in leg of lamb
  • 3 cloves garlic, thinly sliced
  • 4 sprigs thyme, cut into 1/4 inch peices
  • Freshly ground black pepper
  • Salt


  1. 1

    In small bowl, whisk together ingredients for marinade. Put lamb in a shallow baking pan and cover with marinade. Let sit in refrigerator for 4 hours to overnight, rotating it occasionally in the marinade.

  2. 2

    Preheat oven to 375°F. Take lamb out of refrigerator. Cut small slits in sides of lamb and stuff with garlic slices and sprigs of thyme. Season lamb with salt and pepper.

  3. 3

    Let lamb roast for about 2 hours, or until a meat thermometer reads 140°F. (This will produce medium rare meat, roast longer if you want your lamb fully cooked.) Let lamb rest out of oven for 20 minutes. Carve into thin slices and serve.

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