Ingredients

Instructions

  1. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  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.
  3. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb.
  4. Let stand at room temperature 30 minutes.
  5. Preheat oven to 350°F.
  6. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours.
  7. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  8. Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute.
  9. Season pan juices with salt and pepper and serve with lamb.