Lemon-Thyme Roast Lamb

1 (2- to 3-pound) boneless leg of lamb roast

1/4 cup lemon juice

1/4 cup olive oil

1 tablespoon thyme leaves 

4 garlic cloves, crushed 

Salt and pepper 

On a cutting board, use a sharp knife to score fat cap on lamb. Season with salt and pepper. Place lamb in a mixing bowl or baking dish. 

In the bowl of a food processor, combine lemon juice, olive oil, thyme and garlic. 

Process until garlic is minced. Pour mixture over lamb and turn to coat. Refrigerate for at least 4 hours and up to overnight. 

Heat oven to 425° F. Place lamb fat side up on a roasting pan. 

Roast lamb for 20 minutes, then reduce temperature to 325° F. Continue roasting, 15 minutes per pound, until internal temperature reaches 125° F for medium rare (35 to 45 minutes total depending on the size of your roast).

Remove lamb from oven and let rest for 10 to 15 minutes before slicing.