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1
One or two days before roasting, trim all but a thin layer of fat from: 1 leg of lamb, bone-in, around 7 pounds.
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2
Season all over with: Salt and fresh-ground black pepper.
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3
If the leg is boned, or partially boned, tie with cotton string as necessary for even cooking.
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4
Cover and refrigerate.
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5
At least 2 hours before cooking, take the roast out of the refrigerator and place in a roasting pan just slightly larger than the roast.
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6
Preheat the oven to 375F.
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7
Roast the leg of lamb for 30 minutes, or until it has browned on top, then turn it over and cook for another 20 minutes, or until the underside has browned.
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8
Turn again and finish cooking until the internal temperature registers 128F on an instant-read thermometer.
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9
Start checking after 45 minutes; the leg will probably take about 1 hour and 20 minutes total cooking time.
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10
Let it rest for 20 minutes in a warm place.
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11
To carve a leg of lamb with the bone in, hold onto the shank bone with a napkin or towel and cut thin slices from the large round muscle at the butt end, sliding your knife (always away from yourself) almost parallel to the bone.
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12
Turn the leg and slice some from the thinner side.
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13
The shank can be sliced perpendicular to the bone.
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14
A thin-bladed sharp knife makes the slicing a lot easier.
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15
Alternatively, cut the major muscle groups off the bone whole, and slice them in the kitchen.
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16
Rub dried thyme into the fat with the salt and pepper.
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17
When you take the leg out of the refrigerator to come to room temperature, drizzle it with olive oil and pat coarsely chopped rosemary over the surface.
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18
Pound fennel seeds and add to the salt and pepper when seasoning the lamb.
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19
Cook the lamb on a grill over a low even fire.
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20
Baste it with olive oil, using a branch of rosemary for a brush.
