Rosemary-Roasted Lamb with Pan Juices

Name: Rosemary-Roasted Lamb with Pan Juices
Yield: Makes 6 Servings
Ingredients: 8 large garlic cloves; 2 teaspoons salt; 1 6-pound leg of lamb, boned, trimmed, butterflied, bone reserved; 1 tablespoon chopped fresh rosemary plus 20 large sprigs; 4 tablespoons extra-virgin olive oil; 3 cups water; 2 lemons, thinly sliced; 2 tablespoons chopped fresh parsley