Australian Leg of Lamb

In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Mix well to create a marinade.
Place the leg of lamb in a large roasting pan, and use a sharp knife to make a few deep cuts into the meat.
3. Rub the marinade all over the lamb, making sure to get the mixture into the cuts.
Cover the roasting pan with foil, and place it in the preheated oven.
Roast the lamb for about 2 to 2 1/2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Remove the foil, and continue roasting for an additional 20 to 30 minutes, or until the lamb is nicely browned on the outside.
Let the lamb rest for about 10 minutes before carving it into slices.