Serves: 12-14 Prep time: 20 min Cook time: 30 min + 25 Min resting
1 boneless leg of lamb
8 garlic cloves
2 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1 teaspoon black pepper
1 cup beef broth or dry red wine
Preheat oven to 350°F or 180°C
Tie the lamb to have a more even cooking.
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 all over lamb. Let stand at room temperature 30 minutes.
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 or 54°C, 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 140°F or 60°C for medium-rare). Add beef broth or dry red wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.