1 leg of lamb, 5 to 9 lb. boned and rolled
2 cloves garlic, peeled and sliced into slivers
2 tbsp. lemon juice
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. oil, preferably olive

Cut many small slits in surface of lamb. Push a garlic sliver into each. Mix remaining ingredients and rub into slits and over surface of lamb. Place on rack in pan. Roast at 325 degrees until internal temperature reaches 160 degrees for medium done. Allow lamb to stand 20 minutes prior to carving. Slice and serve with pan juices (separate fat first).