Garlic & Rosemary Roasted Leg of Lamb

Pat the lamb dry. Tie it with cooking twine, and score the fat (making small cuts all over) with a sharp small knife.

Lightly oil a roasting pan and place the lamb in the pan.

Using a mortar and pestle, pound the 4 cloves of garlic into a paste (or be lazy and buy a paste!).

Add 1 tbsp of sea salt, the chopped rosemary, and ground pepper.

Rub the paste all over the lamb. Let stand for 30 minutes to allow the meat to come to room temperature.

While the lamb is sitting, preheat the oven to 350F.

Place an instant-read thermometer 2” into the thickest part of the lamb, making sure it doesn’t touch the bone. Set the alarm for 125F.

Place the roasting pan on a center rack in the oven and roast until the thermometer beeps or the internal temperature reads 125F.

Remove from the oven, and remove the lamb from the pan and cover with foil for 15-20 minutes.

While the lamb is resting, add the wine to the roasting pan.

Place the pan on the stove and over high heat, bring to a boil, deglazing the pan juices. Add Kosher salt and pepper to taste.

Carve the lamb, and serve the deglaze sauce alongside the lamb.