3 Tablespoons kosher salt
3-4 Rosemary sprigs, finely chopped (about 3 tablespoons)
2 teaspoons black pepper
3-4 cloves garlic peeled, and sliced into thin slivers
Pre-heat oven to 500 degrees F. Adjust oven racks so that lamb will roast on the bottom third of your oven. For faster cooking, bring meat to room temperature. Mix salt, rosemary and pepper in a small bowl. This is important because you don't want cross-contamination. With a long, thin knife, make several deep cuts into the roast. Put a sliver of garlic into each cut. Coat all sides of meat with rosemary/salt rub. (discard any un-used herb rub) Roast lamb, fat side up, at 500 degrees for 20 minutes. Reduce oven to 375 degrees and continue roasting until internal temperature reaches the proper temperature to your liking. For medium rare, remove at 135 degrees F. (It will continue cooking after you remove it from the oven another 10-15 degrees) If you prefer yours rare, pull at 130*, for medium, pull at 145*. This lamb was pulled at 140 for medium rare.