A flavorful and aromatic Mediterranean-inspired lamb roast, perfect for a family dinner or special occasion.
Trim excess fat from the lamb leg, leaving a thin layer for flavor.
Leaving a thin layer of fat helps keep the lamb moist during roasting.
Make small incisions all over the lamb and insert garlic slivers into each slit.
Ensure the garlic is evenly distributed for consistent flavor.
Rub the lamb with olive oil, then season generously with salt, pepper, rosemary, and thyme.
Massage the seasoning into the lamb for better absorption.
Cut the carrots into thick slices and the onions and lemons into quarters.
Uniformly cut vegetables ensure even cooking.
Place the lamb in a roasting pan and arrange the vegetables around it.
Position the vegetables to allow even heat distribution.
Pour olive oil and boiling water into the pan, then cover with aluminum foil.
Covering the pan helps retain moisture during cooking.
Roast in a preheated oven at 400°F for 1 hour.
Check the lamb halfway through to ensure it is cooking evenly.
Remove the foil, pour the beer over the lamb, and continue roasting uncovered for another hour.
Roasting uncovered allows the lamb to develop a golden crust.
Let the lamb rest for 10 minutes before carving and serving.
Resting the lamb allows the juices to redistribute, making it more tender.
