Remove the leg of lamb from the refrigerator for about one hour. Keep the netting on. Preheat oven to 350°F. Line a roasting pan with foil.

Slice 2 cloves garlic into 10 slices. Cut 10 slits into the fat side of the lamb, being careful not to cut the netting. Insert the garlic cloves into the slits.

Mince 4 garlic cloves finely and place in a small bowl with 1 tablespoon olive oil, 1 tablespoon rosemary, thyme, 1 tablespoon salt, and 2 teaspoons pepper. Mix well and spread some on the bottom of the lamb, place the lamb on the roasting pan, fat side up, and rub the rest of the paste all over, getting under the netting - place in the oven and roast for 20 minutes per pound or until the internal temperature reaches 140°F. Remove from the pan, cover loosely with foil, and let sit for 30 minutes while preparing the gravy.

About an hour before the lamb should be done, combine the potatoes, 2 cloves garlic, grated, 2 tablespoons of olive oil, the finely grated zest and juice of the lemon, 1 teaspoon dried rosemary, 2 teaspoons salt, and 1 teaspoon pepper. Toss well to coat. Layer the potatoes in a single layer, cut side down on two rimmed baking sheets. Bake for 35 – 45 minutes or until browned on the outside and fork tender. Cut the top off the head of garlic, place in some foil, drizzle over 1 tablespoon olive oil, close the foil, and put in the oven for 45 – 60 minutes.

To prepare the gravy, pour the pan juices from the lamb into a large glass measuring cup. Let sit so the fat rises to the top. Remove 4 tablespoons of the fat and put in a large skillet with the flour.