Roast Lamb

1.In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and black pepper to make the marinade.

2.Place the boneless leg of lamb in a large ziplock bag and pour the marinade over it. Close the bag and massage the marinade into the lamb, ensuring it is evenly coated. Marinate in the refrigerator for at least 4 hours or overnight.

3.Preheat the oven to 325°F (163°C).

4.Remove the lamb from the marinade, allowing any excess marinade to drip off.

5.Season the lamb generously with salt and black pepper on all sides.

6.Place the lamb on a rack in a roasting pan, fat side up.

7.Roast the lamb in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.

8.Remove the lamb from the oven and cover loosely with aluminum foil. Allow the lamb to rest for 10-15 minutes.

9.Slice the lamb and serve with your choice of side dishes. Enjoy!