Leg of Lamb

Ingredients

• 1/4 c. plus 1 tablespoon extra-virgin olive oil, plus more greasing
• 3 cloves garlic, minced
• 1 tbsp. minced rosemary, plus 2 sprigs
• 1 tbsp. minced thyme
• 1 (6 lb.) leg of lamb
• kosher salt
• Freshly ground black pepper
• 2 heads garlic, cloves peeled
• 8 oz. cipollini onions
• 2 lemons, halved

Directions

1. Heat oven to 400°. In a small bowl, combine 1/4 cup oil, garlic, chopped rosemary, and thyme.
2. Place lamb in a large roasting dish, then season all over with salt and pepper.
3. Brush herb oil all over lamb (you won’t use it all right now). Roast 30 minutes.
4. Meanwhile, in a medium bowl, stir together whole garlic cloves, onions, rosemary sprigs, and lemons with 1 tablespoon oil, salt, and pepper.
5. Reduce oven to 350°. Spread garlic, onions, rosemary, and lemon halves evenly around lamb, then coat lamb in more herb oil. Add ¼ cup water to roasting dish, then roast for 1 to 1 ½ hours more, until meat thermometer inserted into the thickest part of the roast registers about 145° to 150°.
6. Let lamb rest 15 minutes before carving and serving.