Leg Of Lamb With Garlic And Rosemary - cooking recipe

Ingredients

7 lbs leg of lamb
4 garlic cloves
1 tablespoon sea salt
2 tablespoons fresh rosemary, chopped
1/2 teaspoon pepper
1/4 cup dry red wine

Preparation

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper.
Put lamb in a lightly oiled roasting pan, then rub paste all over lamb.
Let stand at room temperature 30 minutes.
Preheat oven to 350\u00b0F.
Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130\u00b0F, 1 1/2 to 1 3/4 hours.
Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140\u00b0F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute.
Season pan juices with salt and pepper and serve with lamb.