📖 Instructions

1. Preheat your oven to 325°F (160°C). Pat the lamb leg dry with paper towels. This helps it brown nicely.
2. In a small bowl, combine olive oil, 2 tablespoons of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, 2 cloves of minced garlic, salt, and pepper.
3. Rub the herb mixture all over the lamb leg, ensuring it's evenly coated. Don't be shy with the seasoning!
4. Place the lamb leg in a roasting pan. Add about 1 cup of chicken broth or lamb stock to the bottom of the pan – this helps keep it moist.
5. Roast the lamb for approximately 2-2.5 hours, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium-rare. Cooking time depends on the size of the lamb; smaller legs will cook faster. Oh, and always use a meat thermometer!
6. Remove the lamb from the oven and let it rest, loosely tented with foil, for at least 15-20 minutes before carving. This step is crucial for juicy lamb!
7. While the lamb rests, prepare the green beans. Snap off the ends and toss them with 1 tablespoon of olive oil, salt, and pepper.
8. Roast the green beans on a sheet pan alongside the lamb for the last 30 minutes of the lamb’s cooking time. Or, steam or sauté them until they're tender-crisp. Whatever you prefer!
9. In a small skillet, toast 1/2 cup of slivered almonds over medium heat until lightly browned and fragrant. Watch carefully to prevent burning. Oops, I once burned a whole batch and had to start over. Don't be like me!
10. Carve the lamb leg and serve it with the roasted green beans and toasted almonds. Garnish with extra rosemary or thyme sprigs, if desired. A splash of balsamic glaze would also be yummy!