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1 leg of lamb (about 5 pounds)
3 cloves garlic, slivered
1/2 cup fresh lemon juice
1 1/2 teaspoons fresh or dried rosemary
1 1/2 teaspoons black pepper, coarsely ground
Coarse salt
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1) Remove lamb from refrigerator 1 hour before roasting.
2) Preheat oven to 400˚F.
3) Make small slits just large enough for garlic slivers all over the lamb, and insert the garlic slivers. Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle generously with salt. Place lamb fat-side-up on a rack in an uncovered, greased pan.
4) Roast 30 minutes for each pound or until the internal temperature reaches 175–180˚F for well-done meat. Lamb, however, tastes best at medium-rare, or an internal temperature of 160–165˚F.
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