Ingredients

• 1 boneless leg of lamb (about 1.8–2 kg)

• 4 cloves garlic, minced

• 3 tablespoons olive oil

• 2 tablespoons fresh rosemary, finely chopped

• 1 tablespoon fresh thyme leaves

• 1 tablespoon Dijon mustard

• 1 teaspoon salt (or to taste)

• 1 teaspoon freshly ground black pepper

• 1 teaspoon paprika

• ½ teaspoon ground cumin (optional)

• 1 lemon, zested and juiced

• ½ cup chicken or lamb stock

• Optional: vegetables for roasting (potatoes, carrots, onions)

Instructions

1.  Prepare the Lamb

Remove the lamb from the refrigerator about 30 minutes before cooking. Pat dry with paper towels and place it on a cutting board.

2.  Make the Marinade

In a small bowl, mix olive oil, garlic, rosemary, thyme, Dijon mustard, salt, black pepper, paprika, cumin (if using), lemon zest, and lemon juice.

3.  Season the Lamb

Rub the marinade evenly over the entire surface of the lamb. For deeper flavor, cover and marinate in the refrigerator for at least 2 hours,

preferably overnight.

4.  Preheat the Oven

Preheat the oven to 160°C (320°F) for slow roasting.

5.  Roast the Lamb

Place the lamb in a roasting pan or baking dish. Pour the stock into the bottom of the pan.

Cover loosely with foil and roast for about 2½–3 hours, basting occasionally, until the meat is very tender.

6.  Brown the Surface

Remove the foil, increase the oven temperature to 220°C (425°F), and roast for an additional 15–20 minutes until the surface is lightly

browned.

7.  Rest the Meat

Remove the lamb from the oven and let it rest for 15 minutes before slicing. This helps keep the meat juicy.

8.  Serve

Slice thinly and serve with the pan juices and roasted vegetables if desired.

Who This Dish Is Best For

• People who enjoy rich, savory roasted meats

• Perfect for holiday meals, family dinners, or weekend gatherings

• Suitable for those following a high-protein diet

Energy-Saving Cooking Tips

• Marinate the lamb in advance to reduce cooking adjustments later

• Use a tightly covered roasting pan to retain heat during slow cooking

• Turn off the oven a few minutes early and let residual heat finish the roast