Step 1

Preheat oven to 425 degrees F. In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 15 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.

Step 2

Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.

Step 3

Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.°Medium Rare: 130 - 135 degrees F internal temperature - about 16 minutes/lb.°Medium Well: 140 - 145 F internal temperature - about 18 minutes/lb.°Well-Done: 150 - 155 F internal temperature - about 20 minutes/lb.

Step 4

My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.

Step 5

Remove lamb roast from the oven and let rest uncovered for 15 minutes.

Step 6

Using  a sharp knife, remove the casing and slice into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.