You Will Need:
3 bulb(s) garlic clove(s)
1 Tbsp lemon zest, freshly grated
2 Tbsp thyme, fresh, chopped
3 tsp olive oil, divided
1 1/4 tsp kosher salt, or to taste
1/2 tsp black pepper, freshly ground
3 1/2 pound(s) lean leg of lamb, boneless, rolled and tied
Preheat oven to 375ºF.
Line a roasting pan with aluminum foil.
Pull off 4 cloves from a head of garlic.
Peel and mince the 4 cloves; place in a small cup (you should have about 1 1/2 tablespoons).
Add lemon zest, thyme, 2 teaspoons of oil, salt and pepper; mix well and then rub mixture all over lamb.
Place lamb in prepared roasting pan.
Slice about 1⁄4-inch off tops of heads of garlic.
Rub cut ends of garlic with remaining teaspoon oil; place around lamb in roasting pan.
Roast lamb until medium-rare and a meat thermometer inserted in center reads 140ºF, about 70 to 80 minutes.
Remove lamb to a cutting board; let rest 15 minutes.
If garlic isn’t soft, place back in pan and roast until soft, about 10 minutes more.
Slice lamb into 1/4-inch-thick slices and place on a serving platter; squeeze roasted garlic from garlic bulbs over lamb.
If desired, skim fat off top of any pan juices and drizzle over sliced lamb.
Yields about 2 slices of lamb per serving.
Roast longer if desired.