1	7-pound (3.4 kg) leg of lamb, well trimmed of fat

3	large garlic clove, peeled and sliced

3	shallots, peeled and minced

2	tablespoons (30 ml) fresh thyme leaves

2	teaspoons (10 ml) finely grated lemon zest

salt (optional) and freshly ground pepper to taste

1	tablespoon olive oil

1. Preheat oven to 350°F (180°C, Gas Mark 4). Using the tip of a sharp knife, make 1/2-inch (2.5 cm) slits over the top and sides of the lamb. Press a garlic slice into each slit.
2. In a small bowl, combine the remaining ingredients and using your hands, rub the mixture evenly over the lamb. Place the lamb on a rack in a large roasting pan.
3. Roast for about 2 hours or until an instant-reading meat thermometer inserted into the thickest part of the meat registers 150°F (66°C) for medium-cooked meat. Transfer the lamb to a carving board and cover with foil. Let stand for 15 minutes.
4. Carve the lamb in thin slices and arrange on a heated serving platter. Serve at once.