Roasted Leg of Lamb
Serves 6 - 8 people

INGREDIENTS:
4 - 5 lbs. leg of lamb boned and tied. Bone-in can be used as well.
4 - 5 sprigs thyme, chopped fine
12 large garlic cloves
2 sprigs rosemary
1/2 cup olive oil
Salt & pepper

Cut garlic cloves in half, chop fine with a boning knife. Chop
mint for garnish. Cut 1/2 inch cuts in lamb 1-1/2 inch deep.
Insert garlic until all 24 halves are buried in meat. Season
meat with salt & pepper. Mix rosemary, thyme and olive oil.
Rub lamb with mixture, and then sear in a 475-degree oven
for 20 - 30 minutes until browned. Let rest, while cooling oven
to 250-degrees, about 30 - 40 minutes. Return to the oven and
cook for 2 - 3 hours until temperature reaches 130-degrees for
medium rare or 135-degrees for medium. Let rest 20 minutes
before serving.