Best on a charcoal rotisserie. Score with a sharp knife, make an “x” in several spots and push in whole peeled garlic cloves. Rub lightly with olive oil and season liberally on the outside. I like garlic powder, onion powder and montreal steak seasoning. On a rotisserie it will only need 45 minutes to an hour if you like some of it medium rare. Let it sit for a half hour and slice as thin as you can. In an oven best to use a meat thermometer and you’d have to look up temps somewhere.
Thank you very much! FRegards! :^)
My grandfather had a lamb rotisserie in garage. He would roast it continually brushing with olive oil and garlic.
I don’t remember my grandmother serving any other meat than lamb!
My Mom does leg of lamb like that only she makes a paste of olive oil, lots of fresh garlic, salt, pepper, parsley and rosemary all mashed together in a food processor or mortar and pestle. Then she stuffs it all over the lamb into the slits you make with a knife. Let it marinate overnight or at a minimum four hours. Before roasting, season the outside with salt and pepper then roast in a hot oven (425) for about 15 minutes per pound or until thermometer reads 125. Let rest covered with foil then slice and serve. SUCCULENT and delish!