Roast Leg of Lamb with Dark Beer, Honey and Thyme

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7 to 8 pound leg of lamb, thighbone removed, and shin bone in (have your butcher do this)

4 cloves garlic, chopped

3 tablespoon fresh thyme leaves

3 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

2 cups stout beer or porter (recommended: Guinness)

1/2 cup honey

1 teaspoon juniper berries, crushed

2 bay leaves