I don’t know about you, but I get tired of the taste of rosemary and mint in every single lamb roast recipe. So,  I decided to try a recipe that features mostly thyme instead. It’s great for any special occasion.

4.4 pound boneless leg of lamb

Salt to taste

Pepper to taste

3 TBSP Olive Oil

1 Lemon (zest and juiced)

4 Cloves Garlic (minced)

7 Springs of thyme (leaves only)

2 Yellow Onions (sliced)

1. Season lamb with salt and pepper

2. Coat roasting dish with olive oil

3. Mix a paste of olive oil, lemon zest, lemon juice, garlic minced, and thyme

4. Placed yellow onions in the bottom of the dish

5. Coat the lamb in the netting with the paste

6. Put some more yellow onions around and on top of the lamb

7. Roast covered at 300 degrees Fahrenheit for 30 minutes per pound as we like our lamb medium-well

8. Last 15 minutes, raise the temp to 400 and cooked uncovered

9. Remove lamb from the oven and let it rest covered for 15 minutes

10. Slice and serve with extra onions and juices from the pan

Would have made a gravy, but we ate it with crispy roasted red potatoes and Mexican street corn. The roast was very tender and flavorful!