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1
Preheat oven to 425 degrees.
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2
Cut the top third off of each head of garlic; season with salt and pepper and drizzle with a teaspoon of the olive oil.
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3
Replace tops and wrap in foil.
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4
Roast for 40 to 50 minutes, until soft and golden.
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5
Allow to cool then squeeze out the soft garlic into a small bowl.
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6
Mixture may be prepared to this point in advance.
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7
Blend roasted garlic paste with 1/2 teaspoon salt, 1/4 teaspoon pepper, remaining olive oil and the rosemary.
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8
Tuck about half of the garlic herb blend by spoonfuls inside the roast where it is rolled, getting as much of it towards the center as possible without untying it - spread remaining over outside of roast and place in a heavy roasting pan.
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9
(If you have rosemary sprigs remaining, place them in the bottom of the pan as a bed for the roast.
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10
).
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11
Roast at 425F for 20 minutes; reduce the heat to 300F and roast an additional 45 minutes.
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12
At this point start checking the meat thermometer.
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13
Remove from the oven when roast reaches 130F for medium rare.
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14
Lamb should not be cooked until well done or it will be too dry.
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15
Let stand for 20 minutes before carving so the juices are reabsorbed into the meat.
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16
Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, across the grain of the meat.
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17
Add one cup of chicken stock to roasting pan, scrape up browned bits and skim off fat for a delicious au jus gravy.
