Preheat your oven to 375°F (190°C).
Combine the minced garlic, chopped rosemary, sea salt, and black pepper in a small bowl to create a flavorful herb mixture.
Rub the lamb leg all over with olive oil, then massage the herb mixture evenly onto the surface, ensuring full coverage for maximum flavor.
Place a wire rack inside your roasting pan and set the lamb on top, fat side up, allowing for even air circulation and browning.
Insert an oven-safe meat thermometer into the thickest part of the lamb to monitor doneness.
Roast the lamb uncovered in the preheated oven for about 1 hour and 30 minutes, or until the thermometer registers 135°F (57°C) for medium rare.
Once cooked, remove the lamb from the oven, tent loosely with foil, and let it rest for 15 minutes. This allows the juices to redistribute and results in a moist, tender roast.
Slice the rested lamb into thin, tender pieces showing a rosy pink interior and a crisp, golden herb crust.
Arrange slices on a serving platter and enjoy the rich, aromatic flavors that develop from slow roasting with herbs.
