Rub lamb with mixture of salt, pepper, rosemary and garlic. Let stand 1 hour. Place on rack in a roasting pan. Roast at 375 degrees for 1 hour or until meat is tender but still pink, basting with
melted butter. Place on a hot serving dish and let stand for 20 minutes before carving. Garnish
with fresh rosemary sprigs. Spices can be adjusted to taste; above is suggested minimum!
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