Wonderful Slow-Roasted Leg of Lamb

WONDERFUL SLOW-ROASTED LEG OF LAMB
1 (7-8 lb.) leg of lamb, bone-in, trimmed of fat
8-10 large cloves of garlic, sliced
6 sprigs fresh rosemary, broken into 2” pieces
1/3 c. extra-virgin olive oil
2 large lemons, juiced
Salt, black pepper
½ c. combined chopped fresh thyme and parsley

1. Arrange a couple of large sheets of parchment paper on work surface.
2. Set leg of lamb on top and cut small slits all over let meat.
3. Nestle garlic and rosemary into slits, letting rosemary stick out a bit.
4. Whisk the olive oil and lemon juice in small bowl.
5. Rub all over lamb.
6. Season liberally with salt and pepper. Then rub with the thyme and parsley.
7. Cover the leg with another sheet of parchment paper, bring bottom pieces up to meet with the top piece, forming a packet.
8. Secure with kitchen string and marinate for at least 4 hours or overnight.
9. Preheat oven 300.
10. Put lamb in roasting pan and rest the leg bone on one corner of pan to settle juices under the leg as it roasts.
11. Roast for 3 hours, remove from oven and let rest for ½ hour.
12. Unwrap and carve the meat.
13. Arrange meat on serving platter and spoon juices over slices.