1 leg of lamb (7-8 pounds), bone-in, trimmed of fat
8 large cloves garlic, sliced
6 sprigs rosemary, broken into 2-inch pieces
1/3 cup extra virgin olive oil (EVOO)
2 lemons, juiced
Salt and coarsely ground black pepper
1/2 cup combined thyme and parsley leaves, chopped
Arrange a couple of large sheets of parchment paper on a work surface. Set the leg of lamb on top of the parchment and cut small slits all over the leg meat. Nestle the garlic and rosemary into the slits, letting the rosemary stick out a bit, studding the meat. Whisk the EVOO and lemon juice in a small bowl and rub it all over the lamb. Season liberally with salt and pepper, to taste, then rub the lamb with the thyme and parsley. Cover the leg with another sheet of parchment paper and bring the bottom pieces up to meet with the top piece, forming a packet. Secure with kitchen string and marinate in refrigerator for 3-4 hours.
Pre-heat the oven to 300ºF. Put the lamb into a roasting pan and rest the leg bone on one corner of the pan to settle the juices under the leg as it roasts. Roast the lamb for 3 hours, then remove it from the oven and let it rest for 30 minutes. Unwrap and carve two-thirds of the meat. Arrange the lamb on a serving platter and spoon the pan juices over the slices. After your main meal is carved, cut the remainder of the meat into half-inch slices. Cover and refrigerate.