Ingredients:

  • 5 lb bone-in leg of lamb
  • 8 cloves garlic, peeled and sliced into slivers
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 2 tsp coarse kosher salt
  • 1 tsp black pepper, freshly cracked
  • 2 cups beef broth
  • 1 lb carrots, roughly chopped
  • 1 lb yellow onion, quartered

Instructions:

  1. Preheat your oven to 450°F (230°C). Pat the lamb completely dry with paper towels.
  2. Use a small knife to poke 12-15 deep slits all over the meat and stuff each slit with a sliver of garlic.
  3. In a small bowl, mix olive oil, rosemary, thyme, salt, and pepper into a paste. Rub this mixture vigorously over the entire surface of the lamb.
  4. Place chopped carrots and onions in the bottom of a roasting pan and set the rack on top. Place the lamb on the rack.
  5. Roast at 450°F (230°C) for 20 minutes to create a caramelized crust.
  6. Reduce oven temperature to 325°F (160°C). Pour the broth into the bottom of the pan, avoiding the meat.
  7. Roast until the internal temperature reaches 130°F (54°C) for medium-rare.
  8. Remove lamb from oven, transfer to a carving board, tent loosely with aluminum foil, and let rest for 30 minutes until the internal temperature rises to 135°F (57°C).