Roast Lamb with Buttermilk, Maple and Herbs

In a container large and deep enough to hold the leg of lamb horizontally, combine buttermilk, salt and maple syrup. Add lamb and turn to coat. Chill, covered, 24 to 48 hours, turning lamb occasionally.

Preheat oven to 325°. Remove lamb from marinade; discard marinade. Place lamb on a rack in a shallow roasting pan. Roast until an instant-read thermometer inserted in the thickest portion reads 135° for medium-rare, 1 3/4 to 2 1/4 hours.

Transfer lamb to a carving board. Tent with foil and let rest for 10 to 15 minutes. Sprinkle with fresh herbs, salt and pepper before serving.