This is the most traditional way to cook lamb throughout the Mediterranean.
1 leg of lamb, 4½ to 5 pounds, trimmed of excess fat
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper
8 garlic cloves, cut into slivers
2 tablespoons dried rosemary
Preheat oven to 425 degrees. Trim with point of a small paring knife; make tiny slits in surface of lamb. Slip a piece of garlic clove and a bit of rosemary into each slit. Rub lamb with olive oil; season with salt and pepper. Sprinkle any remaining rosemary over lamb. Roast at 425 degrees for 15 minutes, then reduce oven temperature to 375 degrees and roast 1½ hours longer, or until medium-rare. Don’t overcook. Serves six to eight.
