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Traditionally eaten at Easter. Served with gravy.

Ingredients (serves 4 to 6)

1 leg of lamb (about 5 pounds)
The juice of a lemon (about 2 tablespoons)
1 to 2 cloves garlic, cut into slivers
1 clove garlic, crushed
1 1/2 to 2 teaspoons dried crumbled rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Method

1. Rinse the leg of lamb with cold water, pat it dry with a clean cloth or paper towels.
2. With a small knife, make several tiny slits evenly over the lamb and insert slivers of the garlic.
3. Rub the lamb with lemon juice.
4. Mix the minced garlic, herbs, salt, and pepper and rub the mixture over the lamb.
5. Place the leg, fat side up, on a rack in a roasting pan.
6. Roast in a preheated 325° oven for about 25 to 30 minutes per pound depending on how well you like it done.
   

Definitions:-

To mix: To beat or stir food ingredients together until they are combined.
To rinse: To clean under running water.
To roast: To cook in the oven, usually with the addition of fat.