I keep checking my blog to see where I recorded what I did with the first leg of lamb I cooked, but I guess I didn't write it down. So I'm writing down how I cooked this one, so I don't have to memorize it for the future. Here's the procedure:

Preheat the oven to 450F. Put a thin layer of water in the bottom of the roasting pan, and oil the rack.

Pat the leg dry, then stuff slices of raw garlic cloves into the meat every 1"-2" all over the leg. Rub the leg with olive oil, then season with salt & pepper. Put the leg on the rack, and roast at 450F for 20 minutes.

Mince fresh rosemary and dried thyme.

After the 20 minutes in the oven, remove the meat and rub with rosemary and thyme. *I didn't do it this time, but next time I think I will mix the herbs with softened butter and rub that mix on the meat rather than just the herbs, since the lamb we get is lean.* Reduce the heat in the oven to 325F, insert a meat thermometer into the leg, and cook for another hour or more.

Remove meat when thermometer hits 135F-140F. When I took the meat out, the thermometer read 140F, but when I put in an instant-read it went to 150F. Either way, it was pink in the middle and not too overcooked, but I wouldn't have wanted to leave it in any longer.

I made gravy from the pan drippings using goose stock.