Active time: 45 minutes
Start to finish: 2½ hours
This recipe is from Gourmet magazine and www.epicurious.com.
1 (6- to 8-pounds) leg of lamb, aitchbone removed by butcher and leg left untied
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3 large garlic cloves, 2 thinly sliced, 1 minced
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
2½ teaspoons salt
1 teaspoon black pepper
2 tablespoons honey
Preheat oven to 350 degrees. Trim all fat and silver skin from lamb. Cut small slits all over lamb with a sharp knife and put a slice of garlic and a pinch of thyme and rosemary into each slit. Rub lamb with honey and sprinkle with 2½ teaspoons salt and 1 teaspoon pepper.
Roast lamb in middle of oven one hour, then drizzle with 1 tablespoon oil. Continue to roast until an instant-read thermometer inserted into thickest part of lamb (do not touch bone) registers 135 degrees for medium-rare, 30 to 45 minutes more. Let lamb stand, covered loosely with foil, 15 minutes.
Transfer lamb to a cutting board and carve.