Leg of Lamb with Garlic and Rosemary
- ½ teaspoon black pepper
- 1 7 pound semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
- ¼ cup dry red wine or beef broth
- 4 garlic cloves
- 1 tablespoon fine sea salt
- 2 tablespoons fresh rosemary
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife. 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. Put lamb in a lightly oiled roasting pan, then rub paste a...