1 6 -7 pound leg of lamb, boned, rolled and tied
2 large sprigs of fresh rosemary or
1 teaspoon dried to taste
3 cloves garlic, peeled
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper to taste
1 cup dry white wine
1. Preheat the oven to 450 degrees F.
2. Remove leaves from the rosemary and discard the
stems. Chop the rosemary and garlic together until very fine. Then mix 1 teaspoon of the extra-virgin olive oil with the herbs to make a paste. If necessary, add more oil.
3. Wipe the roast dry with a paper towel. Using a small knife, make several 1 inch deep slits all over the meat. Insert some of
the herbed paste into each slit.
4. Pour 4 tablespoons of the olive oil into a roasting pan large enough to accommodate the lamb. Place the roast into this pan. Dip a pastry brush
into the oil and then brush the meat thoroughly with it, adding more oil as needed. Sprinkle roast with salt and freshly ground black pepper.
5. Roast the lamb on the middle rack in the preheated oven for 30 minutes.
Then baste the lamb with the wine and pour
remaining wine into the pan. Reduce the oven temperature to 350 degrees F. Basting the lamb every 30 minutes, continue to roast for about 1 hour or until the meat thermometer registers 140 to 150 degrees F for medium.
6. Remove the roast from the oven and allow it to rest for 15 minutes. Carve into serving pieces, arrange on a platter and pour
the pan juices over the meat. Serve immediately.