Four-pound boneless leg of lamb with rosemary, garlic and lemon.

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Heat oven to 425°F. Pat dry one 4-lb boneless tied leg of lamb. Stir five minced garlic cloves, 2 tbsp chopped rosemary, 1 tsp lemon zest, 2 tbsp olive oil, 2 tsp salt and 1 tsp pepper into a paste, then rub over the roast.
Set lamb on a rack in a roasting pan. Roast at 425°F for about fifteen minutes, then reduce oven to 325°F without opening it for long. Continue roasting and begin checking the thickest center before the estimated time runs out.
Cook to at least 145°F at the thickest center on a food thermometer, then remove from oven; the remaining low-heat time might be roughly 60–95 minutes, but roast shape and oven vary. Do not treat color or an exact minute as an endpoint.
Rest about twenty minutes on a clean carving board, which exceeds the USDA/FDA minimum three-minute rest for lamb. Remove twine and carve across the grain into eight provisional main portions. Record actual cooked weight, thermometer location and timing in a kitchen trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 20 minutes, included in the total.

Untested estimate: 15 minutes at 425°F then up to about 95 minutes at 325°F, governed by thermometer, and 20-minute rest; preheat excluded.

Serving Size: Approximately one carved main portion, pending actual cooked yield