Roasted Leg of Lamb

I cook Lamb so infrequently that I'm always forgetting how I cooked it the last time.  I cooked it last night and it turned out lovely.  So, I'm going to record how I did it lest I forget again!

4 lb. leg of lamb
lemon juice
2 t. thyme
2 t. pepper
1/4 C. rosemary
olive oil
3 cloves of garlic, cut into slivers
Oven bag

Preheat oven to 450 degrees F.
Let the meat sit out for 30 minutes or so to bring the temperature up.

1.  Punch holes all over the meat with a sharp knife.
2.  Spread lemon juice all over the meat with hands making sure to work it into the holes.
3.  Put the slivers of garlic into the holes made in step 1.
4.  Combine the thyme, pepper, and rosemary in a dish. 
5.  Spread the herb mixture from step 4 all over the meat including the interior.
6.  Drizzle the olive oil all over the leg of lamb enough to just coat it using your hands.
7.  Place the lamb in the oven bag, then seal the bag with the provided zip tie.
8.  Place the bag on the rack in the roasting pan.
9.  Cut a few vent holes in the oven bag for the steam to escape.
10. Place the roasting pan in the oven.  Watch that the oven bag is not touching the top or sides of the oven.
11.  Roast the meat at 450 F for 15 minutes.
12.  Turn the temperature down to 325 F and cook for 60 minutes. (internal temperature should reach 140 F)
13.  Take the meat out and let it rest for 15 minutes. 

Next time I do this, I would like to put a couple of sprigs of fresh rosemary in the bag with the lamb while it's cooking.