Serious Eats - seriouseats.com
Roasted Lemon and Thyme Leg of Lamb
Check out other recipes from Serious Entertaining: Greek Easter »
Roasted Lemon and Thyme Leg of Lamb
About This Recipe
| Yield: | 8 |
| Active time: | 1 hour |
| Total time: | 7 hours (includes marinating) |
Ingredients
- For Marinade:
- 3 cloves garlic, minced
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 3 tablespoons fresh chopped thyme
- 1 10-pound leg of baby lamb with bone in, fat trimmed
- 3 cloves garlic, thinly sliced
- 4 sprigs thyme, cut into 1/4 inch peices
- Freshly ground black pepper
- Salt
Procedures
-
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
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
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.
