5-7 lb. leg of lamb
3 cloves garlic, minced
2 tbsp. fresh rosemary (2 tsp. dried), crushed
2 tsp. fresh thyme (1 tsp. dried)
2 tsp. sage, rubbed
2 tsp. coarse ground black pepper

Combine the herbs and garlic and pepper; rub over entire surface of lamb leg. Place lamb, fat side up, on rack in open roasting pan. Insert meat thermometer in thickest part, not in fat or on bone. Do not add water and do not cover. Roast in 375 degree oven to desired doneness. Allow 20 to 25 minutes per pound for rare, 25 to 30 minutes per pound for medium and 30 to 35 minutes per pound for well done. Let roast "stand" for 15 to 20 minutes in warm place before carving. It will continue to rise about 5 degrees in temperature to reach 140, rare, 160, medium, 170, well done.