Instructions: With the tip of a sharp knife, poke 20 holes in the leg of lamb about 1 1/2-inch deep. Into each hole, stuff one slice of garlic and one parsley leaf. Rub the leg of lamb all over with kosher salt and black pepper. (This step can be done up to one day in advance.)

Heat oven to 425 degrees. Place lamb in a roasting pan; roast 30 minutes. Reduce heat to 325 degrees, and baste the leg with any juices that have accumulated in the pan. Cook about 2 hours (total cooking time is about 20 minutes per pound), until an instant-read thermometer registers 130 degrees (medium) in the thickest part. Remove roast from oven and allow to rest 15 minutes.

Transfer roast to a cutting board. Carve in thin slices, parallel to the bone. To make a natural gravy: Remove fat from pan drippings, add 1 cup of water to the pan, and simmer on the stovetop over a medium flame, scraping up browned bits with a wooden spoon. Cook until reduced to 3/4 cup.

This recipe yields 8 servings.

Comments: Its important to let the roast rest at room temperature for at least 10 minutes after removing it from the oven, before carving, to allow natural juices to flow back into the meat.

Description: "Roast leg of lamb is both easy and impressive and makes great leftovers."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.