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1
Finely grind garlic and salt in processor.
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2
Place lamb, cut side up, on work surface.
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3
Sprinkle with pepper.
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4
Spread garlic-salt mixture evenly over lamb, then sprinkle with chopped rosemary.
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5
Roll lamb into its original shape.
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6
Using kitchen string, tie lamb roll crosswise every 2 inches, then tie lengthwise.
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7
Slide rosemary sprigs under string to cover both sides of lamb.
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8
Place lamb in 13x9-inch baking dish.
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9
Drizzle lamb all over with oil.
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10
Cover with plastic wrap and refrigerate 1 day.
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11
Preheat oven to 350F.
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12
Transfer lamb to large roasting pan.
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13
Sprinkle with salt and pepper.
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14
Place reserved lamb bone alongside; pour 1 cup water into pan.
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15
Arrange lemon slices from 1 lemon atop lamb.
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16
Roast lamb 1 hour.
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17
Turn lamb over; pour 1 cup more water into pan.
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18
Continue to roast lamb until meat thermometer inserted into thickest part registers 140F, about 1 hour longer.
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19
Transfer to cutting board; let rest 15 minutes.
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20
Add 1 cup more water to pan, scraping up browned bits.
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21
Pour pan juices into 2-cup measuring cup; spoon off fat and discard.
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22
Transfer pan juices and any accumulated juices from roast lamb to small saucepan.
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23
Bring juices to simmer.
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24
Season with pepper.
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25
Discard string and rosemary from lamb.
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26
Slice lamb; place on platter.
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27
Spoon pan juices over.
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28
Garnish with parsley and remaining lemon slices.
