Roasted Leg of Lamb with Garlic & Rosemary

This simple recipe makes a big impression and is perfect for special occasions (or any time you want to have a memorable, delicious meal!

Tastes best when made with with local, pasture raised lamb from TC Farm : )

1 boneless leg of lamb (this recipe is made for a 7 lb leg of lamb)
4 garlic cloves
1 tbsp fine salt
2 tbsp chopped fresh rosemary
1/2 tsp freshly ground black pepper, plus more for serving
Neutral or extra virgin olive oil, for pan
¼ cup dry red wine (such as Zinfandel, Sangiovese, or Cabernet Sauvignon) or broth
Kosher salt

Pat one (7-lb.) boneless leg of lamb, fat trimmed to ¼" thick, and lamb tied, dry and score fat by making shallow cuts all over with the tip of a sharp small knife.
Pound 4 garlic cloves to a paste with 1 Tbsp. fine sea salt using a mortar and pestle (or finely chop and mash with a heavy knife) and stir together with 2 Tbsp. chopped fresh rosemary and ½ tsp. freshly ground black pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Place a rack in center of oven; preheat oven to 350°. Roast lamb until an instant-read thermometer inserted 2" into thickest part of meat registers 130°, 1½–1¾ hours. Transfer to a cutting board and let stand 15–25 minutes (internal temperature will rise to about 140° for medium-rare).
Add ¼ cup dry red wine or broth to pan and deglaze by boiling over medium-high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with kosher salt and pepper and serve with lamb.