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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the lamb.
- 2
Prepare the Marinade
In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, salt, black pepper, and lemon juice to create a marinade.
- 3
Marinate the Lamb
Place the boneless leg of lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight.
Cooking
- 4
- 5
Roast the Lamb
Remove the lamb from the refrigerator. Place it on a rack in a roasting pan. If using, pour the red wine into the bottom of the pan. Roast the lamb for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 6
Rest the Lamb
Once cooked, remove the lamb from the oven and let it rest, covered loosely with foil, for at least 15 minutes. This allows the juices to redistribute.
- 7
Slice and Serve
After resting, slice the lamb against the grain and serve with the roasted vegetables, if using.
