Zubereitung

1. 1

   With the tip of a small sharp knife, poke holes in the leg of lamb about 1 1/2-inch deep. Into each hole, stuff one slice of garlic.

2. 2

   Rub the leg of lamb all over with olive oil, parsley and rosemary. Season well with Kosher salt and black pepper.

3. 3

   Heat oven to 425 degrees.

4. 4

   Place lamb in a roasting pan; roast 30 minutes. Reduce heat to 325 degrees, and baste the leg with any juices that have accumulated in the pan. Cook about 2 hours (total cooking time is about 20 minutes per pound), until an instant-read thermometer registers 130 degrees (medium) in the thickest part.

5. 5

   Remove roast from oven and allow to rest 15 minutes.

6. 6

   Transfer roast to a cutting board and let rest for 10 minutes.

7. 7

   Carve in thin slices, parallel to the bone and serve.