Roasted Boneless Leg of Lamb

This succulent, flavorful roasted boneless leg of lamb is bound to be the star of your holiday dinner table. Serve it alongside roasted potatoes with mint chimichurri for a main dish that will have your family and friends begging for more.

subheading: For the lamb:

Boneless leg of lamb roast about 3 to 5 pounds (see notes)

5 cloves garlic peeled, divided use

1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 tablespoon fine sea salt

1 teaspoon freshly ground black pepper

2 to 3 lemons juiced (see notes)

subheading: Optional for roasting:

1.5 to 2 pounds fingerling or small roasting potatoes

1 tablespoon olive oil

Big pinch of fine sea salt

Directions at stephiecooks.com

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