"Season with salt, grated garlic, dried mint and spices before rolling it up and using twine to tie it up and season once more the outside," Costa recommends. "After you roast it, let it rest, loosely covered with foil, then uncover, remove twine and slice it, served over warm, lemony potatoes."
"Unlike chicken or turkey, leg of lamb has a naturally bold flavor, which means it can readily absorb pungent spice blends and aromatics. Costa's tip to coat grated garlic over the lamb, rather than slicing it and studding it into the surface, is a power move. Mincing the allium releases a compound inside the flesh called allicin, which gives garlic its pungent character."
"Tying (or trussing) a boneless leg of lamb with some string helps it retain its shape while roasting, which encourages a uniform cook. Costa advises seasoning the lamb twice: Once before rolling it into a cylindrical shape and again after trussing it to ensure every surface is covered with flavor."
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