2. Pat lamb dry and place onto oiled roasting pan. Score fat by making 40 shallow cuts all over with tip of a sharp knife. Press a Roasted Garlic Slice into each slit.
3. Mince fresh garlic and rosemary either. Add in salt, pepper and olive oil to create a coarse paste. Rub all over lamb. Let sit at room temperature for 30 minutes -1 hour.
4. Roast uncovered for 1 1/2 to 1 3/4 hours or until a instant read thermometer inserted 2 inches into the thickest part of the meat ( do not touch the bone) registers 130°F for medium rare. Tranfer to a cutting board and let rest for 20-30 minutes. The internal temperature will continiue to rise while resting.
5. If you want to make sauce or gravy from the dripping, place the roasting pan directly over the stove stop. Over medium-high heat add beef brotth or red wine to the pan to deglaze. Stir to scrape up the brown bit, about 3 minutes. Seasonn with salt and pepper to taste.