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FOR RARE LAMB:
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1. Have the lamb at room temperature. Heat the oven to 400°F. Using a paring knife, poke 6 small holes in the fat side of the roast and insert the garlic cloves.
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2. Rub the roast all over with salt and pepper and a little bit of oil. Insert a meat thermometer in the thickest part of the leg, being careful not to touch the bone.
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3. Place in a pan with a roasting rack and roast at 400°F for 40 minutes, so the meat can brown.
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4. Turn down the oven to 325°F and roast for an additional 40 to 50 minutes, or until the thermometer registers 140°F.
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FOR MEDIUM LAMB:
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1. Follow the above instructions but cook a bit longer so that the thermometer registers 145°F to 150°F.
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2. Remove the meat from the oven and allow it to sit slicing. It will continue to cook during this time. In the meantime prepare the sauce.
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