Add the olive oil while whisking the lemon juice. This will emulsify (thicken) the mixture.
Finely chop the garlic cloves (not the sliced garlic), rosemary, oregano.
Add the herbs to the olive oil mixture
Add the salt and pepper and mix.
Prepare marinade using a hand blender
Add olive oil and lemon juice to blender.
Blend mixture until emulsified.
Add the herbs to the olive oil mixture
Blend mixture.
Add the salt and pepper.
Blend mixture.
Prepare lamb
Rinse lamb and pat dry with paper towel.
Pull part of the netting back from the lamb leg to allow most of the meat to be exposed. Do not cut the netting as you will be re-using it.
Add your sliced garlic throughout the meat. You can also pierce the fat and insert the garlic slice into the incision.
Pour half of the marinade onto the meat and using your hands, work the mixture into the meat until well coated.
Reassemble the leg and pull the netting back over the now marinated leg.
Place the lamb in a large freezer bag or bowl.
Add the rest of the marinade. Use your hands to ensure that the meat is all coated with the mixture.
Marinate boneless leg overnight.
Roasting lamb
Allow the lamb to rest at room temperature 1 hour before roasting.
Preheat oven to 400° fahrenheit (204° celcius).
If you have a leave in meat thermometer probe, insert it into the thickest part of the lamb.
Set your temperature for 135° fahrenheit for medium rare.
Place it on a rack on a shallow pan.
Add some water to the pan prevent oven from smoking and add moisture to the meat.
Roast the leg of lamb for 20 minutes at 400° fahrenheit (204° celcius).
Reduce heat to 350° fahrenheit (177° celcius) and roast for another 30 minutes or until internal temperature measures 135° fahrenheit (57° celcius). Time will vary depending on the size of your roast.
Once the meat reaches an internal temperature of 135° fahrenheit (57° celcius), remove from oven and allow to rest for 10 minutes before serving. Enjoy!