1 (5 to 7 lb.) leg of lamb
12 to 15 garlic cloves, peeled
Lemon pepper
Crushed dried rosemary
1/4 c. olive oil

Make small holes in flesh of lamb with paring knife. Insert a clove of garlic in each hole. Rub the meat with oil and sprinkle liberally with lemon pepper and rosemary. Rub spices into meat with fingers.

Preheat oven to 450 degrees. Bake lamb at 450 degrees for the first 20 minutes, reduce heat to 375 degrees and roast for 20 to 25 minutes per pound for medium. Let the lamb sit a few minutes before you carve it.