1. Trim fat from lamb. With the tip of a knife, cut 1/2-inch wide slits into lamb at 1-inch intervals (approximately 36 holes); insert a thin slice of garlic into each slit. Brush lamb with lemon juice. In a small bowl stir together parsley, oil, Italian seasoning and pepper. Pat parsley mixture onto lamb. Wrap tightly in plastic wrap; chill in the fridge for at least 8 hours or up to 24 hours.

2. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into centre of meat, making sure thermometer does not touch bone. Roast in a 325 F. oven until desired doneness is reached. Allow 1 3/4 to 2 1/4 hours for medium-rare doneness (155 F.). Transfer meat to serving platter. Cover meat with foil and let stand for 15 minutes before carving. The temerature of the meat after standing should be 145 F. for medium-rare or 160 F. for medium doneness.

Note: To use two 1 1/2 to 2-pound boneless lamb leg roasts, prepare as directed except roast 1 to 1 1/4 hours for medium-rare (140 F.) or 1 1/4 to 1 1/2 hours for medium (155 F.).

Add "Harvest Leg of Lamb" to your Favorite Recipes Book

Remove "Harvest Leg of Lamb" from your Favorite Recipes Book

Add "Harvest Leg of Lamb" to your shopping list

Remove "Harvest Leg of Lamb" from your shopping list

Submit your own recipe

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.