Roast Leg of Lamb with Garlic and Herbs - Restaurant Association of Nova Scotia

Ingredients

• 1 bone-in leg of lamb (6 to 8 pounds), rinsed and pat dry
• 2 cloves garlic, peeled and thinly sliced
• 1/2 cup extra-virgin olive oil, plus more for pan
• 1/2 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