Famous Easter Leg of Lamb

With Easter coming up, I had to post this amazing family standard!
1 5 to 7 lb. leg of lamb
lemon juice from 1 whole lemon
2 TB snipped fresh parsley
1 tsp dried basil, crushed
1/2 tsp onion salt
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
1/2 cloves garlic, slivered
I MAKE ABOUT TEN TIMES THIS AMOUNT (FROM LEMON JUICE ON DOWN) HERB MIXTURE AND SET IT ASIDE IN A BOWL. ALSO SLIVER ALMOST A WHOLE BULB OF GARLIC, ENOUGH TO COVER THE WHOLE ROAST EVERY INCH.
Trim all the fat from meat. Cut 1/2" slits into roast at 1" intervals over the entire roast surface. Brush surface of meat with lemon juice, getting into pockets. Stir all the herbs together and rub over entire surface and into pockets. Insert garlic slivers into pockets. I do this preparation the day before and refrigerate covered with foil.
On Easter, place meat, fat side down, uncovered, on a rack in a shallow roasting pan. Roast in a 325 degree oven 2 to 2&3/4 hours for medium rare, or 2&1/2 to 3&1/2 hours for medium. Cover with foil and let stand about 10 min. before carving.

Mint Pesto (must be served with Lamb! Amazing)
1 Cup fresh mint leaves with stems removed.
1/8 tsp salt
1/8 tsp pepper
1 clove garlic
3 TB olive oil
1 TB white wine vinegar
1/4 C grated fresh Parmesan Cheese
1/4 C slivered almonds
This is made in a food processor. Add the ingredients, in the order listed, one at a time, pulsing after each addition until done. This is amazing and I ended up making three times this amount during dinner because people wanted more and it is really fast to just process it, so believe me, just make two or three times the recipe to start with!