Succulent Baked Leg of Lamb with Fresh Herbs and Garlic

Serves: 6-8 people

Ingredients:

1 bone-in leg of lamb (5-6 lbs / 2.2-2.7 kg), trimmed of excess fat

1/4 cup (60 ml) olive oil

6 cloves garlic, minced

2 tablespoons (30 ml) fresh rosemary, finely chopped

2 tablespoons (30 ml) fresh thyme, finely chopped

2 tablespoons (30 ml) fresh parsley, finely chopped

1 tablespoon (15 ml) coarse sea salt

1 teaspoon (5 ml) freshly ground black pepper

2 large onions, cut into 1/2-inch (1.25 cm) thick slices

2 cups (475 ml) chicken or vegetable broth

Optional: fresh rosemary, thyme, and parsley sprigs for garnish

Instructions:

Preheat your oven to 375°F (190°C).

Prepare the herb-garlic rub: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, parsley, sea salt, and black pepper. Mix well to form a paste.

Prepare the leg of lamb: Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the surface of the lamb, about 1 inch (2.5 cm) apart.

Apply the herb-garlic rub: Rub the herb-garlic mixture all over the leg of lamb, making sure to push some of the mixture into the incisions. Allow the lamb to marinate for at least 30 minutes, or for up to 4 hours in the refrigerator for a more intense flavor.

Bring the leg of lamb to room temperature: Remove the leg of lamb from the refrigerator and let it sit at room temperature for 1hour before cooking. This will help ensure even cooking throughout the meat.

Prepare the roasting pan: Arrange the sliced onions in a single layer at the bottom of a large roasting pan. This will act as a natural rack for the lamb and add flavor to the cooking juices. Pour the chicken or vegetable broth into the pan.

Roast the lamb: Place the marinated leg of lamb on top of the onions in the roasting pan. Transfer the pan to the preheated oven and roast for approximately 1 1/2 to 2 hours, or until a meat thermometer inserted into the thickest part of the lamb (without touching the bone) reads 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.

Rest and carve: Remove the leg of lamb from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 15-20 minutes. This will help the juices redistribute throughout the meat, ensuring a tender and juicy result.

Serve: After the resting period, carve the leg of lamb into thin slices against the grain. Serve the slices alongside the onions and pan juices, garnished with fresh herb sprigs, if desired.

Enjoy your succulent Baked Leg of Lamb with Fresh Herbs and Garlic as a centerpiece for a special occasion or a delicious family dinner.