|Leg lamb||5 Pound (With The Bone)|
|Garlic||3 Clove (15 gm)|
|Butter||3 Tablespoon, melted|
|Freshly ground pepper||To Taste|
Trim the excess fat from the lamb.
Make a series of slits in the surface of the lamb with the point of a sharp knife.
Cut the gar lic into slivers and insert tiny pieces of garlic into the slits.
Brush the lamb with melted butter.
Press the rosemary onto the surface of the lamb and season with pepper.
Place the lamb fat side down on a rack or on an inverted saucer set in a glass or ceramic baking dish.
Cook on the highest setting for 20 minutes.
Turn the lamb on its other side and brush with butter.
Cook on toast setting or place a glass of hot water in the oven for 20 minutes longer (150Â°F) for rare lamb; 25 more minutes (160Â°F) for medium lamb; and 30 more minutes (170Â°F) for well-done lamb.
Season with salt and cover with aluminum foil.
Allow to stand for 15 minutes before carving.
The temperature will continue to rise during this resting time.