Leg of Lamb with Garlic

1. Remove bones from a leg of lamb.
2. Remove extra fat and butterfly the meat.
3. Butter a large cast iron pot and place the leg of lamb skin down in the pot.
4. Cut garlic in slivers. 
5. Pierce the meat with small sharp knife and place garlic slivers into the openings 3/4 inch apart from each other.
6. Salt and pepper well.
7. Roast the leg of lamb at 425 degrees for 1 hour basting occasionally with released juices. 
8. Decrease the temperature to 400 and cook for another 30 minutes.
9. The resulting meat should be tender and juicy and there will be a little liquid if at all left in the pot.

Recipe is from "From Russia with a Toast" Cookbook.