Combine thyme, rosemary, garlic, oil, wine and mix well. Add leg of lamb and turn to coat. Chill for 15 minutes.
Preheat oven to 180 C / Gas 4.
Remove lamb from marinade and place in shallow roasting tin. Season with salt and pepper.
Roast, uncovered, for 50 minutes or until an instant read meat thermometer registers 60 degrees C for medium rare or 65 degrees C for medium. Baste with remaining marinade several times during roasting. Then discard remaining marinade
Once the lamb is ready, cover loosely with foil and let stand for 15 minutes before serving.
How to roast lamb
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