Roast Leg of Lamb

For Easter dinner this year, we thought we'd try a leg of lamb. Got a boneless portion of about 2 pounds (on sale), and decided to try to do it this way:

Ingregients:
2 lb. Boneless Leg of Lamb portion
Minced Garlic - 1 Tbsp
Spices:
   Parsley - 1 Tbsp
   Rosemary - ½ Tsp
   Thyme - ½ Tsp

Pre-heat oven to 450°. While it's getting hot, put the lamb on a rack in a shallow pan, score or puncture the fat side of the lamb deep enough to hold the garlic pieces, rubbing the oil from the garlic over the surface. Sprinkle the chopped spices on and then rub them in too. Insert thermometer and that's it.

Put the pan near the center of the very hot (450°) oven and keep an eye on it. When it starts to brown (in only about 15 minutes or so), turn down the temp to 325°. It's starting to smell great at this point. Let it cook until about 160° on the meat thermometer. That should take about 30-40 minutes per pound. Remove from oven and let stand for about 10 minutes before slicing. Here's what you get:

This was one tasty piece of lamb. It's an easy and pretty much bullet-proof way to get it done too.