4 to 5 lb. leg of lamb (shank half)
1 tbsp. each lemon juice and olive oil
1 tsp. minced garlic
1 1/2 tsp. crushed rosemary leaves
1 tsp. salt
1/4 tsp. freshly ground pepper

Combine lemon juice, oil, garlic, rosemary, salt and pepper. Spread mixture over surface of lamb. Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in thickest part of leg, being careful not to let it rest in fat or on bone. Do not add water. Do not cover.

Roast in a slow oven (325 degrees) to desired degree of doneness. Remove from oven when thermometer registers 140 degrees for rare, 160 degrees for medium and 170 degrees for well done. Allow roast to "stand" in a warm place 15 to 20 minutes after removal from oven. Since roasts continue to cook during this time, remove roast when temperature is 5 degrees below doneness desired.