Garlic and Rosemary Boneless Lamb Roast

Preheat your oven to the optimal temperature for roasting, which is 325 degrees Fahrenheit (or 165 degrees Celsius).

Carefully make incisions in the lamb, spacing them out uniformly around its leg without damaging the underlying netting. Insert a single clove of garlic into each slit, ensuring they're evenly distributed.

Apply a generous amount of garlic powder over the entire surface of the lamb, making sure to cover all areas.

Slice fresh rosemary sprigs into thin strips and place them under the netting, distributing them evenly around the lamb to infuse it with their distinctive flavor.

Transfer the prepared lamb to a suitable roasting pan, taking care not to damage its delicate surface.

Roast the lamb in the preheated oven until it reaches a medium level of doneness, indicated by its pink and juicy interior. This should take approximately 2 to 2 ½ hours, or until an instant-read thermometer inserted into the center registers a temperature of 130 degrees Fahrenheit (54 degrees Celsius).

Remove the lamb from the oven and cover it with aluminum foil to prevent drying out. Allow it to rest for 20 minutes, during which time its internal temperature should rise to 135 degrees Fahrenheit (57 degrees Celsius).

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