6 to 7 pound, bone-in lamb
Juice of 2 lemons
4 to 5 garlic cloves, halved
2 tablespoons kosher salt, combined with 2 teaspoons pepper
Six hours before roasting lamb, rinse it in water and dry with paper towels. Make 8 to 10 slits on all sides of lamb and insert one piece of garlic and a generous amount of salt and pepper mixture into each slit. Place in roasting pan.
Squeeze juice of the 2 lemons over entire surface and rub lamb with lemon halves. Rub remaining salt and pepper mixture over all sides of lamb. Refrigerate, covered with waxed paper.
One hour before roasting remove lamb from refrigerator and let come to room temperature in pan on counter. Preheat oven to 350 degrees. Roast uncovered 2 hours. Add 1/2 cup water to pan when brown bits have accumulated and use liquid to baste lamb every half hour.
Reduce heat to 325 degrees. Cover and continue to roast 1 1/2 hours longer until it is fork tender. After removing from oven, let stand 25 minutes before slicing and serving.
Yields: 12 to 15 servings