• Preheat the oven to 350°F.
• Mix together the garlic powder, pepper, and salt.
• Unroll the lamb and, if you want, trim any silver skin from the inside (see note). Sprinkle with about ⅓ of the seasoning mixture. Roll the lamb back up into a log and tie with kitchen twine every 1 and ½ to 2 inches. Sprinkle with the remaining seasoning mixture.
• Put the lamb on a rack in a roasting pan fat side up. If you don’t have a rack use 3 ribs of celery lying side by side.
• Roast until the internal temperature is 125°F for medium-rare to 150°F for well done, 15 to 25 minutes per pound (the temperature will increase as the meat rests).
• Cover the roasting pan with foil and let rest for 30 minutes.
• Meanwhile, increase the oven to 475°F.
• Roast uncovered for another 10 minutes, until the meat is nicely browned.
• Carve and serve immediately.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!