Leg of Lamb With Garlic & Rosemary

Step 1: Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Step 2: 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.

Step 3: Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.

Step 4: Preheat oven to 350F.

Step 5: Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130F, 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 140F for medium-rare).

Step 6: Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute.

Step 7: Season pan juices with salt and pepper and serve with lamb.