Step 1: Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature. Pat the meat dry with paper towels.
Step 2: In a small bowl, whisk together the minced garlic, rosemary, thyme, lemon zest, olive oil, salt, and pepper to create a herb paste for the boneless leg of lamb recipe.
Step 3: Rub the herb paste all over the lamb, ensuring you get into any crevices. If the lamb is not already tied, use butcher’s twine to secure it tightly.
Step 4: Preheat your oven to 425°F (220°C). Place the lamb on a rack in a roasting pan.
Step 5: Roast the lamb at 425°F for 15 minutes to sear the outside. Then, reduce the oven temperature to 325°F (165°C).
Step 6: Continue roasting for approximately 15-20 minutes per pound, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
Step 7: Remove the lamb from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 20-30 minutes before carving.
Step 8: Remove the twine, slice the lamb into 1/2-inch thick pieces, and serve warm.