• Prep the Lamb: One hour before cooking, take the roast boneless leg of lamb out of the fridge. Using a paring knife, cut 1/2-inch-deep slits all over the lamb, spacing about 2 inches apart, careful not to cut the netting. Place slivers of garlic into each slit. Place lamb on a roasting rack in a shallow dish or roasting pan. Set aside.
• In a small bowl combine rosemary, parsley, olive oil, salt, and pepper. Stir to form a paste. Rub the paste all over the roast. Let sit at room temperature for 45 minutes. 

Preheat oven to 325 degrees. Insert a digital meat thermometer into the center of the meat. Roast the lamb until internal temperature reaches 130 degrees, about 20-25 minutes per pound. Remove from oven. Let rest for 10 minutes to bring lamb to medium-rare (135 degrees). Remove netting and carve into slices. Serve.