Rosemary Garlic Roast Leg of Lamb

I normally buy a whole leg because it is more economical.
First, of course, is the large roast,
as in this recipe.
But the meat can also be removed
from the bones before cooking
and either butterflied for the grill or oven.

Ingredients:
1 whole leg of lamb, about 6-9 pounds
20 peeled garlic cloves
Fresh or dried rosemary
Fresh or dried thyme leaves
Salt and pepper to taste
Olive oil
Red wine or lemon juice

Directions:
Prepare leg by removing most of the visible fat.
Cut slits into top portions
of roast with a small, sharp knife.
Insert garlic clove into each slit
and push down with finger until no longer visible.
Rub the herbs, salt and pepper all over surface of meat.
Do the same with the olive oil.
Splash with wine or lemon juice and rub again.
Cover and let lamb marinade for at
least 3 hours or overnight in the refrigerator.
Remove from refrigerator about 1 hour before roasting.
Preheat oven to 450° F.
Place lamb leg in shallow roasting pan.
Roast for 10-15 minutes for initial searing,
then reduce temperature to 350° F
and continue to roast 8 minutes per pound for rare,
10 minutes per pound for medium,
or 18 minutes per pound for well-done.
Baste with pan juices or additional wine or water.
Remove roast from oven when done,
tent with foil and let rest 10-20
minutes before carving.
Meanwhile, reduce the liquids in the
pan and deglaze to get all the flavorful bits.
Add wine or water if needed. Taste for seasoning.
Slice meat and serve immediately,
passing pan juices separately.