Heat oven to 400 degrees.

3 cloves garlic
1/2 c. fresh lemon juice
1 1/2 tsp. rosemary
1 1/2 tsp. coarsely ground pepper

1. Sliver 3 cloves garlic lengthwise with the tip of your paring knife. Make small slits, just large enough for the slivers.

2. Rub lamb with 1/2 cup fresh lemon juice evenly in one side of the "fell", the fatty membrane covering the leg of lamb. Insert the garlic.

3. Pat 1 1/2 teaspoons rosemary and 1 1/2 teaspoons coarsely ground pepper evenly over entire surface.

4. Turn oven down to 350 degrees. Insert meat thermometer, not touching bone. Roast to desired degree of doneness.