Roast leg of lamb with garlic and herbs

1. Use a paring knife to make a dozen small slits in the meat. Tuck garlic slivers into slits. Place meat in a baking dish. In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 tsp salt and 1 tsp pepper. Pour marinade over lamb, turning to coat. Cover with plastic wrap and refrigerate basting occasionally with the marinade for at least 8 hours and up to 24 hours.
Preheat oven to 325 degrees with rack positioned to fit the lamb in a roasting pan. Remove lamb from refrigerator uncover and let sit at room temp for at least 30 minutes. Using a pastry brush, lightly coat a roasting pan with oil.
Transfer lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season meat with salt & pepper. Roast lamb, basting every 20 to 30 minutes, first with the reserved marinade and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound. Meat thermometer should read 145 when the lamb is medium rare.
Remove the pan from oven and transfer to a cutting board. Cover to keep warm; let rest for 20 minutes before carving. Pour pan juices into a fat separator. Cover juices to keep warm while lamb rests.
Carve lamb and arrange slices on a large warm platter; drizzle with reserved pan juices just before serving.