Trim the excess fat on the meat, but leave a thin layer. Make 1-inch slits all
over the meat, and insert a slice of garlic into each slit. Rub well with a liberal
coating of olive oil, and then coat heavily with salt and pepper. Wrap securely
with plastic wrap, and refrigerate for at least several hours - the longer, the
Heat the oven to 500 degrees F.
Heat an ovenproof skillet large enough to hold the lamb comfortably.
lamb to a platter, and pour off all but 1 tablespoon olive oil. Cover the bottom
of the pan with the rosemary. Place the lamb on top, and cover the lamb with more
rosemary. Place in the oven, and reduce oven temperature to 375 degrees F after
20 minutes. Roast 40 minutes longer.
To serve: Take the lamb, in its pan, outside. Ignite the rosemary on the top
of the lamb. Allow the fire to burn itself out. Brush off the woody stems. Let rest
10 to 15 minutes.