Instructions: This roast cooks with just a simple rub of rosemary and garlic; coarse salt goes on the second the lamb emerges from the oven.

Preheat oven to
450 degrees. Secure roast at 1-inch intervals with heavy string. Rub surface of roast with rosemary and garlic. Place roast on the rack of a broiler pan or roasting pan; insert a meat thermometer into thickest portion of roast. Bake at 450 degrees for 1 hour and 15 minutes or until thermometer registers 140 degrees (medium-rare) to 155 degrees (medium).

Sprinkle with salt. Place roast on a cutting board; cover loosely with foil. Let stand 10 minutes. (Temperature of roast will increase 5 degrees upon standing.) Remove string before slicing.

Yield: 8 servings (serving
size: 3 ounces).

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