Nutrition per serving may change if servings are adjusted.
1 (5 to 7 pound) whole leg of lamb (with bone)
2 teaspoons snipped fresh rosemary
1 teaspoon salt
1 teaspoon ground black pepper
3 cloves garlic, slivered
1 cup water
Preheat the oven to 375°F. Trim fat from lamb. Cut small slits into lamb on all sides. In a small bowl, stir together rosemary, salt and pepper. Sprinkle rosemary mixture evenly over meat; rub in with your fingers. Insert garlic slivers into slits.
Place lamb, fat side up, on a rack in a shallow roasting pan. Add the water to the bottom of the pan. Insert an oven-going meat thermometer into center of lamb, making sure bulb of thermometer does not touch bone.
Roast until desired doneness. Allow 1½ to 1¾ hours for medium-rare doneness (140°F) or 2 to 2¼ hours for medium doneness (155°F). Cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 145°F for medium-rare doneness or 160°F for medium doneness.