Allow the uncooked lamb to come to room temperature - about 1 hour.

Combine the garlic, rosemary, black pepper, olive oil, and lemon juice in a small bowl. Whisk to combine, and set aside.

Preheat oven to 450 degrees F.

Remove the lamb from the package, but keep the netting on. Pat the roast dry with paper towels, and place on a rack of a roasting pan.

Apply the rub on all sides of the lamb roast.

Insert an oven-proof meat thermometer into the center of the roast, making sure the tip of the probe is not exposed but inserted into the meat.

Place the uncovered lamb roast in a 450F degree oven for 15 minutes to create a “seared” effect and a flavorful brown crust.

After 15 minutes, reduce the oven temperature to 325F degrees for the remaining 1 hour and 20 minutes of cook time. (uncovered; for a 4 pound roast to medium-rare)

Continue cooking until the meat thermometer reads 120F degrees. Remove from the oven and cover with aluminum foil. Allow to rest for approximately 15-20 minutes, or until it reaches the desired internal temperature. (see chart above)

As you are ready to carve, place the roast on a cutting board with a well to catch juices. Remove the netting with scissors.

With a carving knife, slice the meat across the grain into desired thickness. Serve immediately.