boneless leg of lamb recipe

1 boneless leg of lamb (about 4-5 pounds), trimmed and tied - 4 cloves garlic, minced - 2 tablespoons olive oil - 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried) - 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried) - 2 teaspoons salt - 1 teaspoon black pepper - Juice of 1 lemon - Optional: 1 cup red wine or beef broth for deglazing