To cook a leg of lamb, follow these general steps for a flavorful and tender roast:

1. Bring to Room Temperature
   Take the leg of lamb out of the refrigerator about 1 hour before cooking to allow it to reach room temperature. This helps it cook more evenly and stay juicy

2. Prepare the Seasoning or Rub
   A common rub includes garlic, rosemary, olive oil, salt, pepper, and sometimes lemon juice, oregano, or other herbs. For example, blend garlic cloves, dried oregano, mint flakes, paprika, nutmeg, olive oil, and lemon juice to make a wet rub

. Alternatively, a simple rub of minced garlic, chopped rosemary, olive oil, salt, and pepper works well

3. Score and Season the Lamb
   Pat the lamb dry and make several slits all over the meat. Insert garlic slices into the slits for added flavor. Rub the lamb generously with the prepared seasoning on all sides

4. Sear or Broil the Lamb
   Place the lamb on a wire rack and broil or sear it in the oven for about 5-7 minutes per side until it develops a nice brown crust. This step locks in flavor and color

5. Roast the Lamb
   Transfer the lamb to a roasting pan with a rack. Add some water or broth to the bottom of the pan to keep the meat moist. Roast at a moderate temperature:

   • Start at a high temperature (around 425°F/220°C) for 20-25 minutes to sear the outside

 * Then reduce the oven to about 325°F (160-170°C) and continue roasting. Cooking time is approximately 15-25 minutes per pound, depending on desired doneness

6. Check Internal Temperature
   Use a meat thermometer to check the internal temperature:

   • Medium-rare: 130-135°F (54-57°C) after resting
   • Medium: 140-145°F (60-63°C)
     Remove from oven when the lamb reaches about 5°F (3°C) below your target, as it will continue to cook while resting

7. Rest the Meat
   Let the lamb rest covered loosely with foil for 10-15 minutes before carving. This allows juices to redistribute, ensuring moist meat

8. Serve
   Slice the lamb against the grain and serve with your choice of sides, such as roasted potatoes or vegetables

This method produces a tender, flavorful leg of lamb with a nicely browned crust and juicy interior