Roasted Bone-In Leg of Lamb

A whole leg roasted with the bone makes an excellent traditional presentation for a holiday meal. The only drawback is that with the bone left in, cooking the meat evenly is a challenge, since the outside will cook faster than the meat nestled against the bone. But at an informal gathering, different guests may prefer their meat cooked to different levels of doneness anyhow, so this may not be a problem.

1 bone-in leg of lamb, trimmed of excess fat
4 cloves garlic, slivered
2 tablespoons fresh rosemary or 1 tablespoon dried
2 tablespoons olive oil
Salt and pepper to taste
Preheat the oven to 375 degrees.

Combine the rosemary, garlic, and olive oil in a small bowl and toss together. With a small knife, cut slits into the roast in a number of places. Rub the seasoning mixture over the entire roast, working the slivered garlic into the incisions. Season the roast generously with salt and pepper.

Set the roast on a rack in a roasting pan and place it in the oven. Roast the meat until a thermometer inserted into the thickest part of the leg registers 138 degrees. Remove the leg from the oven, cover with aluminum foil, and allow to rest at least twenty minutes before carving.