Roast Leg of Lamb
Grate lemon zest and squeeze juice.
Separate two garlic cloves, peel and chop finely. Pluck off leaves from 2 sprigs of thyme and combine with wine and oil. Rub meat with the mixture and refrigerate for about 24 hours, turning regularly.
Drain leg of lamb and season with salt and pepper. Place marinade with remaining thyme sprigs into a large roasting pan, top with meat.
Roast meat in preheated oven at 250°C on the lower rack (approximately 475°F) for about 30 minutes.
Separate the rest of garlic bulb and crush with the knife. Cut carrots into small pieces.
Reduce oven temperature to 180°C (approximately 350°F) and add tomato puree, carrots and garlic cloves to the pan, roast for 50-60 minutes more. Baste meat with cooking juices occasionally and turn meat once halfway through cooking. Remove pan from the oven and remove leg from the oven, place into another pan and pet rest in turned-off oven for about 15 minutes. Strain sauce through a sieve. Slice meat and arrange on plates, drizzle with some sauce and serve the rest of sauce separately. If desired, serve lamb with salad or potatoes.