• Heat the oven to 450°F and place a rack in a roasting pan.
• Dry the lamb with paper towels and remove any excess fat. With a small, sharp knife, cut very small slits evenly over the surface of the lamb. Insert the garlic slivers into the slits.
  4 pounds leg of lamb | 2 cloves garlic, cut into slivers
• In a small bowl, combine the minced garlic with the lemon juice, olive oil, rosemary, thyme, salt, and pepper.
  1 clove garlic, minced | 2 tbsp lemon juice | 1 tbsp olive oil | 2 tbsp fresh chopped rosemary | 2 tsp fresh chopped thyme | 1 1/2 tsp kosher salt | 1/2 tsp freshly ground black pepper
• Rub the garlic and herb mixture over the surface of the lamb.
• Tie the lamb with kitchen twine in several places to hold it together and place it on the rack in the roasting pan.
Tip: For the most even cooking, let the lamb sit at room temperature for 30 to 45 minutes before roasting.
• Roast the lamb for 10 minutes at 450°F, then turn the oven down to 350°F. Continue roasting for 20 to 25 minutes per pound. Look for an internal temperature of 130°F for medium-rare or 140°F for medium (the temperature will rise about 5 degrees or so when rested).
Tip: Start checking the internal temperature early, since boneless roasts can cook faster or slower depending on thickness and shape.
• Remove the roast and let it rest for 10 to 15 minutes before carving.

Optional Gravy

• Remove all but 3 tablespoons of drippings from the roasting pan.
  3 tbsp pan drippings
• Place the roasting pan over low heat. Add 3 tablespoons of flour to the pan and cook, stirring, for 2 minutes.
  3 tbsp flour
• Gradually whisk in 2 cups of lamb or beef stock. Continue whisking scraping up any browned bits, until the gravy simmers and thickens.
  2 cups lamb or beef stock
• Taste and season with salt and pepper as needed.
  Salt and freshly ground black pepper