Take the lamb roast out of the refrigerator one hour before roasting, bringing it to room temperature.

Preheat the oven to 450 degrees.

The roast will likely come prepared with kitchen twine - leave this on.

Mince the cloves of garlic.

Chop the rosemary leaves.

In a small bowl, whisk the lemon juice, lemon zest and olive oil to emulsify the liquids. Add in the chopped fresh garlic and fresh herbs to make a wet rub.

Alternatively, you can use a food processor and process the fresh herbs, garlic and liquids together in the processor.

Spread the wet herb mixture onto your boneless lamb leg.

Season the whole roast with salt and fresh cracked pepper.

Line a roasting pan with aluminum foil for easy clean up.

Place the roast in the roasting pan.

The key to tender lamb is to sear the meat at 450 degrees for 15 minutes and then slow roast the remainder of the cooking time at 325 degrees.

Internal temperature guidelines are below.

Using your instant-read thermometer, check the internal temperature of the roasted leg of lamb in the thickest parts of the roast, checking for doneness to your preference. Remember that the meat will increase in temperature while resting.

Transfer lamb to a cutting board and let it rest for approximately 10 minutes.

After the lamb roast has rested, slice into 3/4 inch slices.