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1
Arrange a couple of large sheets of parchment paper on a work surface.
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2
Set the leg of lamb on top of the parchment and cut small slits all over the leg meat.
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3
Nestle the garlic and rosemary into the slits, letting the rosemary stick out a bit, studding the meat.
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4
Whisk the extra-virgin olive oil and lemon juice in a small bowl and rub it all over the lamb.
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5
Season, liberally, with salt and pepper, to taste, then rub the lamb with the thyme and parsley.
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6
Cover the leg with another sheet of parchment paper, and bring the bottom pieces up to meet with the top piece, forming a packet.
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7
Secure with kitchen string and marinate in refrigerator for 3 to 4 hours.
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8
Preheat the oven to 300 degrees F. Put the lamb into a roasting pan and rest the leg bone on 1 corner of the pan to settle juices under the leg as it roasts.
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9
Roast the lamb for 3 hours, then remove it from the oven and let it rest for a 1/2 hour.
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10
Unwrap and carve 2/3 of the meat.
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11
Arrange the lamb on a serving platter and spoon the pan juices over the slices.
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12
When you remove the lamb switch oven to 375 degrees F to bake off other make-ahead meals, such as the Stuffed Peppers with Lamb and Eggplant.
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13
Serve roast lamb with Mint Sauce, Roasted Tomatoes and Asparagus alongside, if desired.
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14
After your main meal is carved, cut the remainder of the meat into 1/2-inch slices.
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15
Cover and refrigerate.
