Preheat oven to 400°F.
Finely chop garlic and rosemary together.
Combine finely chopped garlic and rosemary with oil, salt and pepper.
Remove lamb leg from netting. Try to remove the netting with out cutting it. You will use the netting again to roast the lamb.
Once lamb is removed from netting unroll the meat and fully dry with paper towels.
Rub garlic mixture all over lamb. Roll lamb back up and place back into netting or tie up with butchers twine.
Insert a roasting rack on baking sheet, place lamb onto of roasting rack and roast for 15 minutes.
After 15 minutes turn down oven to 325°F and continue to cook for 45-50 minutes or until meat thermometer inserted into thickest part reads 125°F for medium-rare. Let roast rest for 8-10 minutes before slicing and serving. Serve with mint pesto and enjoy!