1 leg of lamb (about 6 1/2 lb.)
3 cloves garlic, slivered
1/2 c. fresh lemon juice
1 1/2 tsp. dried rosemary
1 1/2 tsp. fresh ground pepper

Preheat oven to 400°F.

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

Place leg of lamb in a roasting pan and put it in the oven. Immediately reduce heat to 350°F. Roast for 1 1/2 hours for medium rare. (I use meat thermometer inserted in thickest portion to make sure roast's internal temperature reaches about 135°F.) Let stand 10 minutes before carving. 6-8 portions.