Leg of Lamb

I got a whole leg of lamb for the holidays, but it was too much for just two people.  My stroke of inspiration was rewarded with three dinner ideas!  I split the leg of lamb diagonally to debone it.  I then cut it in half and tied each up like a little roast.  The bone was then cracked to expose the marrow and boiled down into stock.  The roast was studded with garlic cloves, then seasoned with black pepper, real rosemary, and kosher salt.  Bake at 400* until meat thermometer reads 135*, remove from oven and let rest while you bake the bread.  Meat will come up to 150* which is about perfect.