Ingredients
1 boneless leg of lamb (about 2.5 kg), tied
20 cloves garlic, peeled (or more to taste)
garlic powder, to taste
10 sprigs fresh rosemary
Directions
Step 1
1. Preheat the oven to 165°C (325°F).
Step 2
2. Make 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Insert one garlic clove into each slit. Rub the lamb with garlic powder. Slice the rosemary sprigs and place them under the netting evenly around the lamb. Transfer the lamb to a roasting pan.
Step 3
3. Roast the lamb in the preheated oven until it reaches medium doneness, about 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read 54°C (130°F). Remove from the oven and cover with aluminum foil; let it rest until the thermometer reads 57°C (135°F) before carving, about 20 minutes.