Spring Leg of Lamb

Preheat oven to 425°F (220°C).

Cut slits all over lamb with tip of sharp knife; insert garlic slivers. Combine oil, thyme, rosemary, pepper and salt in small bowl. Pat herb-mixture over lamb. Place lamb in shallow roasting pan.

Bake, uncovered, on center rack for 45 minutes. Reduce temperature to 375°F (190°C); cook for an additional 45 to 60 minutes. Remove from oven; insert instant-read thermometer into thickest part of meat (temperature should read 155°F / 65°C for medium.)

Loosely cover; let stand for 15 minutes before carving.

Place lamb on serving platter; garnish with rosemary.

Serve with Apricot Mint Sauce , Minted Yogurt Sauce or Fresh Mint Condiment .