Pre-heat oven to 475-degrees Fahrenheit.
My 3.5 lb. boneless leg of lamb was not tied, so I took the opportunity to season the inside of the leg before I rolled it and tied it. I combined:
- 3 cloves garlic, minced (use more or fewer according to taste)
- 1 Tablespoon coarsely-chopped fresh rosemary leaves
- 1/2 teaspoon coarsely-ground black pepper (approximately 7 grinds of the pepper mill)
- 1/2 cup extra-virgin olive oil
- minced zest of 1 lemon
- freshly squeezed lemon juice from the lemon you zested
I combined these ingredients in a bowl and added 1/2 to the inside of the lamb leg, then seasoned well with 1/2 teaspoon of salt. Then, I rolled the lamb leg and tied it. I seasoned the outside with salt and pepper:
I roasted the lamb for 10 minutes at 475-degrees F. Then turned the leg over so that the bottom-side was up and roasted another 10 minutes at 475-degrees F.
Next, I removed the pan from oven and lowered the heat to 350-degrees F. I turned the leg over again so that the top-side was up. I basted the lamb with the remaining olive oil-garlic-herb-lemon mixture.
I returned the lamb to the oven and baked for another 30-35 minutes, or until temperature was 130 – 135 degrees for Medium Rare. I like Medium Rare beef & lamb, so I pulled the leg on the Rare-side of Medium Rare, when the thermometer registered 130-degrees. I knew the lamb would continue cooking slightly with the carry-over heat … and knew I would cook the slices of lamb slightly each time I reheated a portion.
I allowed the leg of lamb to rest for an hour once out of the oven, and then sliced it. I kept two portions in the refrigerator, then froze the rest, in containers with 2 or three portions, each.