Thought I would update you all on the Leg of Lamb dinner. It was a great success. Even the kids ate it, and that was not predictable as we have raised lambs and they fell in love, etc.
However, the smell alone was enough for them to overcome their trepidation, and they even asked for seconds!
The night before, once the leg was thawed, I took the advice from one of the first responses and inserted garlic slivers into slits poked into the leg from all sides (Thanks, Dot!). I then smothered it in olive oil and sprinkled rosemary all over, plus the remaining garlic, chopped up. I then put the roast back in the original bag, and then in a roasting pan to marinate over night.
Before putting the roast in the oven (preheated to 450 degrees F) I salted and peppered it. I left it in the oven at 450 for 20 minutes, then reduced the heat to 325. It took about 90 minutes from that point before I took it out. The internal read 135 when I did so, and that went up a bit. I know this thermometer is low, so the actual final temp may have been closer to 150, a bit above medium rare, I think.
The doneness was perfect, and the initial high heat made a great crust, too!
The side dish was a rice and lentil mix with onions and carrots, cooked in chicken stock, and flavored with cumin and cinnamon, and I tossed the roast drippings in, too. I had no wine or stock or even juice with which to make a reduction sauce, but the roast was so juicy it really didn't seem to need it.
Definitely one to repeat!