3 cloves garlic, crushed and finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1 tablespoon (scant) chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped flat-leaf parsley
3 tablespoons extra-virgin olive oil kosher salt
1 teaspoon (heaping) cracked black pepper
, plus more to taste
One 8- to 10-pound bone-in leg of lamb, trimmed
Preheat the oven to 325 degrees.
Combine the garlic, thyme, marjoram, rosemary, and parsley in a small bowl and add 1 tablespoon of the olive oil, sat to taste, and the teaspoon of pepper.
With a sharp boning knife, make deep slits all over the leg of lamb at 2- to 3-inch intervals. With your fingertips, gather up the herb mixture a pinch at a time and push it into the slits. Season the lamb with more salt and cracked pepper. Rub another tablespoon of olive oil onto the lamb.
Place the lamb on a roasting rack in a shallow roasting pan. Roast the lamb for about 1 1/2 hours until medium-rare; an instant-read thermometer should register 130 degrees in the thickest section. Let rest on a rack set over a platter for 15 to 30 minutes before carving.
Drizzle the meat with the remaining 1 tablespoon olive oil.