Basic Roasted Leg of Lamb

A friend of mine from Oz uses this method for preparing a leg of lamb. 1 Leg of Lamb Fresh Garlic (1-2 cloves) Fresh rosemary Olive oil dried rosemary Cut off excess fat from leg of lamb, leaving some for flavour and drippings while the lamb cooks. Stab small holes with a knife and insert thin slices of garlic cloves deeply into each. Make a few more holes, and insert small sprigs of fresh rosemary. Rub the lamb with olive oil and sprinkle with dried rosemary. Place on a wire rack in large roasting pan. Preheat oven to 400 degrees. Cook lamb for 15 minutes; reduce heat to 350 and continue to cook 20 minutes per pound for a medium doneness. Remove from oven, cover with foil and let stand for 15 minutes before carving.