Roasted Leg of Lamb with Garlic and Rosemary

TO PREPARE THE LAMB: Trim the excess fat and membrane from the leg, particularly at the broad end. The trimmed leg should have a thin film of fat, which will cook up to a crispy skin. Set aside.

Preheat the oven to 450 degrees F.

Make a paste by crushing together the garlic and 3/4 teaspoon of the salt with the flat side of a large knife. In a small bowl, mix together the paste with half the pepper, the rosemary, 1 tablespoon of the balsamic vinegar and 1 tablespoon of the olive oil. With a paring knife, make 7 or 8 slits in the meat about an inch wide and 2 to 3 inches deep. With your fingers, poke the paste into the slits. Rub any excess over the surface of the lamb. Brush the leg with the remaining oil and season with the remaining salt and pepper. The leg can be prepared to this point and refrigerated up to a day ahead. (Before roasting, bring the lamb to room temperature, so that it cooks evenly.)

Place the lamb on a rack thickest part up, bone down, in a roasting pan and roast for 20 minutes. Reduce the temperature to 350 degrees F. and baste the leg with the pan drippings and the remaining balsamic vinegar every 15 to 20 minutes. Cook the lamb for 1 1/4 to 1 1/2 hours, or until an instant-read thermometer poked into the thickest part of the leg reaches a temperature of 125 to 130 degrees F. for rare to medium-rare. If you like your lamb cooked medium to medium-well, cook to 140 to 150 degrees F. Remove the leg from the oven to a warm spot and let it "rest" for 15 to 20 minutes before carving. This keeps the meat juicy.

To carve, hold onto the shank bone with a napkin and, with a sharp knife, slice parallel to the bone. Lay the slices out on a heated platter and garnish with the fresh herbs.