Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Clove         Garlic -- finely -- Chopped
   1      teaspoon      Black pepper
   1      teaspoon      Salt
   1                    (5-1/2 lb.) leg of lamb -- (room-temperature)
     3/4  cup           Water (for gravy)
     1/8  teaspoon      Salt (for gravy)
     1/8  teaspoon      Black pepper (for -- Gravy)

Preparation:

Serve with creamed spinach. Preheat oven to 350 degrees. In a small bowl, mix garlic, pepper and salt. With a sharp knife, make 7 insertions (1/2 inch wide and 1/2 inch deep) into lamb. Fill insertions with seasoning mixture. Rub remaining mixture on lamb. Place lamb (skin-side up) in a roasting pan. Bake uncovered for 2 to 2-1/2 hours. When done, set lamb on a platter. Pour juice into a cup, let stand for 10 minutes until oil rises to top. Skim off and discard oil. Pour juice back into roasting pan, add 3/4 cup water and scrape drippings from pan. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to gravy and stir. Reheat meat and gravy, just before serving.