1. Preheat the oven to 400°. In a small bowl, combine the ¼ cup
of olive oil with the minced garlic, rosemary and thyme.
2. Score the fatty top side of the lamb about ¼ inch deep. Season
the lamb all over with salt and pepper. On a large rimmed baking
sheet, toss the whole garlic cloves, onion, carrots and celery with
a generous drizzle of olive oil. Arrange the vegetables in an even
layer and season with salt and pepper. Scatter the rosemary sprigs
over the vegetables and set the leg of lamb on top, fatty side up.
Spread half of the garlic-and-herb rub all over the lamb, making
rub it into the score marks. Roast the leg of lamb for 20 minutes.
3. Spread the remaining rub over the lamb and add ¼ cup of water
to the baking sheet. Roast the lamb for about 1 hour and 20
minutes longer, rotating the baking sheet a few times, until an
instant-read thermometer inserted in the thickest part of the meat
registers 145° for medium. Add a few more tablespoons of water
to the baking sheet at any point if the vegetables start to get
4. Transfer the lamb to a carving board and let it rest for 20
minutes. Discard the rosemary sprigs. Carve the leg of lamb into
½-inch-thick slices and serve with the roasted vegetables. —Mike