1 boneless leg of lamb, 4 to 6 lbs.
1 tablespoon freshly ground pepper
8 cloves garlic, peeled and minced
Leaves from 4 sprigs fresh rosemary
3/4 cup olive oil
2 cups of a good full-bodied dry red wine (merlot)
2 teaspoon kosher or coarse sea salt
Rub the lamb all over with the pepper and the minced garlic. Chop half the rosemary and rub it on the lamb.
Place the lamb, olive oil, and Merlot in a glass or stainless steel baking pan that will hold the meat comfortably. Turn the lamb in the marinade and cover it with the remaining rosemary. Cover the pan and place it in the refrigerator. Marinate overnight, turning the meat occasionally.
Preheat the over to 350 degrees. Remove the lamb from the marinade and wipe the rosemary and garlic from the surface. Place the lamb on a rack in a shallow roasting pan and season it well with the salt.
Roast the lamb for 20 minutes per pound, or until the internal temperature reaches 145 degrees for medium-rare. Transfer the lamb to a cutting board and let it rest for 5 to 10 minutes before carving.
Serves 8 to 10
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