1 leg of lamb, bone-in or boneless.
4 cloves garlic, minced
2 teaspoons of chopped fresh thyme
2 Tbsp of fresh chopped rosemary
Lemon juice
Olive oil
Salt
Ground Black pepper

Gravy
4 tbsp Worcestershire Sauce
3/4 cup orange juice
1 cup white wine

Combine Seasonings
Chopped garlic, fresh thyme, rosemary
Lemon juice, olive oil, salt and black pepper

If using dried herbs use 1 teaspoon of dried thyme and 1Tbsp of dried rosemary

Please note:

This lamb can be cooked either by marinating it ahead of time
Or by seasoning just before cooking
To marinade
  Rub the seasoning mixture all over the lamb,
  Place lamb in a plastic bag and marinate overnight in the refrigerator
Or
If seasoning just before cooking,
   Make small slices into the surface of the roast and
   Insert the seasoning mixture into the cuts.

Preheat oven to 450°F
Put roast in roasting pan preferably with a rack under the roast
Insert meat thermometer
Cook Roast at 325°F.
Cook to medium rare about 135 degrees on meat thermometer,
Do not cook until well done. Well done lamb will be too dry
Remove roast from oven and let it rest about 15 minutes

Gravy directions:
Use the drippings for gravy
Scrape up the drippings in the roasting pan
Put the pan on the stove top
Add the wine, orange juice and Worcestershire sauce
Simmer to reduce slightly

Slice meat against the grain carve in slices approx ½ inch thick
Serve with mint sauce
Roast potatoes and vegetables

Tender, beautiful and luscious meat.
Watch out for other table guest who have eyes
on your serving of the best  roast leg of lamb