Rosemary Roast Lamb Recipe | MyRecipes

Combine first 6 ingredients in a small bowl. Pat lamb dry, and place, fat side up, on a rack in a roasting pan. Make several 1-inch-deep slits in lamb with a paring knife; rub olive oil mixture over lamb, pressing mixture into slits. Cover loosely with foil, and let stand at room temperature 30 minutes. Meanwhile, preheat oven to 400 °. Uncover lamb, and sprinkle with salt and pepper. Bake at 400 ° for 2 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 145 ° (medium rare). Let stand 30 minutes before slicing.