Easy Leg of Lamb

1 (5 ½ lb.) boneless leg of lamb, tied in netting

20 cloves garlic, or more to taste

Garlic powder, to taste

10 fresh rosemary sprigs

Preheat oven to 325°. Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over lamb. Place sliced rosemary sprigs under netting evenly around lamb. Place lamb into a roasting pan. Roast until reddish pink and juicy in the center for MEDIUM-RARE, about 2 ½ hours.  An instant read thermometer inserted into the center should read 130°. Cover in aluminum foil; rest meat until thermometer read 135° before carving.

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