Lay out a few pieces of plastic wrap onto a flat surface. ( I do this for easy clean up). Rinse the lamb with cold water, blot it with a paper towel and place it onto the plastic wrap.

Using a sharp knife cut slits through the thicker part of the meat to open it up or "butterfly" it.

Season the butterflied lamb leg with salt and pepper to taste (depending on the size). Then rub the garlic and herb mixture onto the lamb, but reserve a little for the outside

Roll the meat as tightly as possible. Then tie it using kitchen twine. Once it's tied, season the outside with additional salt and the remanding herb rub Here is a great video on how to tie a leg of lamb.

Cover the lamb with plastic wrap and refrigerate. You can refrigerate it overnight or up to 48 hours. The longer the better.

Once the lamb has marinated in the fridge, place it onto a roasting pan. Add water to the bottom of the roasting pan. Add just enough water to cover the bottom of the pan.

Cook the lamb at 375 degrees Fahrenheit for 2 1/2 hours. In the first 30-40 minutes keep the lamb uncovered. Then lightly cover it with foil and cook covered until done. Cooking time may vary depending on the type of oven and size of the lamb.

In the last few minutes of cooking, use a baster to extract 1/3 cup of the lamb dripping from the bottom of the roasting pan and pour it into a saucepan.

Heat the saucepan to medium high heat and add 1 tbsp chopped rosemary, 3-4 minced garlic cloves, and 3/4 cup diced shallot (about 1 shallot). Sauté until the shallots become translucent.

Add 1 cup of pomegranate juice, 1 tbsp freshly squeezed lemon juice, and 2 tbsp of butter. Stir the sauce for another 5 minutes over low heat and serve over the lamb.