teaspoons fresh rosemary, chopped or fresh summer savory*
Salt, to taste
Coarse black pepper, to taste
*Substitute 1/2 teaspoon dried crumbled herbs if fresh aren't available.
Place lamb, fat side up, in shallow roasting pan. With sharp knife, cut slits in surface of lamb. Insert garlic slivers in slits.
Gently squeeze lemon juice over lamb, rubbing surface. Sprinkle with basil, rosemary, salt and pepper. Rub seasonings into lamb surface.
Roast in preheated 325°F oven 20 to 25 minutes per pound, or until meat thermometer registers 150°F for medium rare, 160°F for medium, or to desired degree of doneness.
Allow lamb to stand in warm place 15 to 20 minutes before carving.
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