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Poke top surface of lamb about 1/2 inch using tip of sharp knife or other pointed utensil.
Rub garlic over surface of lamb so garlic pieces penetrate into the tiny slits made with the utensil. Rub entire surface of lamb with olive oil.
Cut lemons in half, remove seeds and squeeze lemon joice over surface of lamb. Sprinkle top with Rosemary and salt and pepper. You can place the lemon halves, pulp side down, on top of lamb for added flavor.
Place about 1 cup water in baking pan. You can add more as the meat cooks if needed to keep the drippings from burning.
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