Garlic and Herb Leg of Lamb with Potatoes

1 bone-in leg of lamb (6 to 8 pounds)

2 cloves garlic, peeled and thinly sliced

½ cup extra-virgin olive oil

½ cup freshly squeezed lemon juice (about 3 lemons)

4 teaspoons chopped fresh oregano leaves

4 teaspoons fresh thyme leaves

1 tablespoon chopped fresh rosemary needles

Coarse salt and freshly ground pepper

Instructions:

Preheat oven to 325°F (165°C).

Use a paring knife to make a dozen small slits in the meat. Tuck garlic slivers into slits.

In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour marinade over lamb, turning to coat.

Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.

Remove lamb from refrigerator, uncover, and let sit at room temperature for at least 30 minutes.

Place lamb on a rack fitted in a roasting pan. Season meat with salt and pepper.

Roast lamb, basting every 20 to 30 minutes with the reserved marinade and pan juices.

Roast until an instant-read thermometer inserted in the thickest part of the meat reads 145°F (63°C) for medium-rare, about 2 hours for a 6-pound leg of lamb.

Remove pan from oven and transfer lamb to a cutting board. Cover to keep warm; let rest for 20 minutes before carving.

Notes:

For a more pronounced herb flavor, increase the amount of fresh herbs used in the marinade.

Ensure the lamb rests after roasting to allow the juices to redistribute, resulting in a juicier roast.

Prep Time: 30 minutes | Cooking Time: 2 hours | Total Time: 2 hours 30 minutes | Servings: 8