Leg Of Lamb With Garlic And Rosemary

Method

1. I

   Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

2. II

   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.

3. III

   Put lamb in a lightly oiled roasting pan, then rub paste all over lamb.

4. IV

   Let stand at room temperature 30 minutes.

5. V

   Preheat oven to 350°F.

6. VI

   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°F, 1 1/2 to 1 3/4 hours.

7. VII

   Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

8. VIII

   Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute.

9. IX

   Season pan juices with salt and pepper and serve with lamb.