Remove the leg of lamb from the refrigerator 30 to 60 minutes before cooking
Pat the lamb dry with paper towels
Trim excess fat if needed, leaving a thin layer
Score the fat lightly in a crosshatch pattern
Peel and crush garlic cloves if using
Make small slits in the lamb and insert garlic slices or herbs if desired
Rub the lamb with olive oil or melted butter
Season generously with salt and black pepper
Add chopped rosemary, thyme, oregano, or other preferred herbs
Coat with spices such as paprika, cumin, or mustard powder if desired
Place the lamb in a roasting pan or on a rack
Let it marinate if using a marinade
Preheat the oven to the desired temperature
Insert a meat thermometer into the thickest part before or during roasting
Roast until the internal temperature reaches the preferred doneness
Rest the lamb for 15 to 20 minutes before slicing
Slice against the grain and serve