Roasted Leg of Lamb with Rosemary & Garlic

1 boneless leg of lamb, about 5 pounds
1/4 cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan.

Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until temp is a meat thermometer inserted into the center of the roast registers about 130 to 135 degrees F (about 20 minutes per pound). Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.