DIRECTIONS:

Remove lamb from refrigerator 1 hour before roasting.

Preheat oven to 325 degrees.

Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers. Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste.

Place lamb, fat side up on a rack in an uncovered pan. Roast 20 minutes per pound or until the internal temperature reaches 150-155 degrees for medium rare.