Ingredients:

  • 1 tablespoon olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • 1 whole leg of lamb (approximately 4-5 lbs), bone-in, butterflied if preferred
  • 1 cup chicken stock
  • 2 medium carrots, cut into chunks
  • 1 onion, quartered
  • 1 cup cherry tomatoes

Instructions:

  1. In a bowl, combine olive oil, rosemary, thyme, garlic, lemon zest, salt, and pepper.
  2. Rub the marinade all over the lamb, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor).
  3. Preheat your oven to 400°F (200°C).
  4. Place carrots, onion, and cherry tomatoes in the roasting pan.
  5. Position the marinated lamb on top of the vegetables, bone side down.
  6. Pour chicken stock into the pan, roast for about 1 hour, basting every 20 minutes.
  7. Use the meat thermometer to check the internal temperature; aim for 145°F (63°C) for medium-rare.
  8. Remove from oven and let it rest for 15-20 minutes under foil before carving.