Roasted Lamb Leg with Rosemary and Garlic

1 (7-pound) Semi-boneless leg of lamb, hip bone removed, fat trimmed to 1/4 inch thick, tied
4 cloves Garlic
1 tbsp Fine sea salt
2 tbsp Fresh rosemary, chopped
1/2 tsp Black pepper
1/4 cup Dry red wine, or beef broth

Pat lamb dry and score fat by making shallow cuts all over with the tip of a sharp, small knife.
Mince and mash garlic to a paste with sea salt using a heavy knife or mortar and pestle. 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 350F. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat registers 130 degrees (about 1 1/2 hours). Transfer to a cutting board and let stand 15 to 25 minutes. Internal temperature will rise to about 140 degrees F 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.

Recipe courtesy of Bob Dewitt