1 (5 to 6 lb.) lamb leg, boned, do not remove fell
Garlic cloves, cut in slivers
1/3 C. olive oil
1/4 C. lemon juice
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. rosemary

Cut several small slits in surface of meat and insert a sliver of garlic in each. Mix rest of ingredients and place marinade and meat in plastic bag. Let sit for at least 1 hour or as long as overnight. Place lamb on rack in a roasting pan. Insert meat thermometer so tip is slightly beyond center of thickest part of meat; be sure that it does not rest in fat. Roast, uncovered, at 325° for 2 to 3 1/4 hours, allowing 25 to 35 minutes per pound. Meat is medium done when thermometer registers 160° and well done at 170° to 180°. Remove meat to a warm serving platter. Slice and garnish with parsley sprigs, if desired. Serves 10 to 12. Ask your butcher to bone your roast. This is a delicious way to serve lamb. (Mary Ledy)