Step 1: Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature.
Step 2: In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper to create a paste for this boneless leg of lamb recipe.
Step 3: Pat the lamb dry with paper towels and rub the herb paste all over the surface, ensuring the meat is evenly coated.
Step 4: Preheat your oven to 425°F (220°C). Place the lamb on a wire rack set inside a roasting pan.
Step 5: Roast for 15 minutes at high heat, then reduce the oven temperature to 325°F (163°C) and continue cooking for 60-75 minutes.
Step 6: Use a meat thermometer to check the thickest part of the roast; remove from the oven when it reaches 130°F (54°C) for medium-rare.
Step 7: Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 20 minutes before removing the netting and carving into thick slices.