– makes about 6 servings –

Ingredients
1 (5-pound) bone-in lamb leg
6 garlic cloves, minced
4 tablespoons fresh rosemary leaves, chopped
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
½ cup dry white wine

Steps

1. Preheat the oven to 325°F (163°C). Place the lamb leg in a roasting pan.
2. In a small bowl, combine the minced garlic, chopped rosemary leaves, olive oil, salt, and pepper. Mix well.
3. Rub the garlic and rosemary mixture all over the lamb leg, ensuring it is evenly coated.
4. Pour the white wine into the bottom of the roasting pan. This will help keep the lamb moist while roasting.
5. Cover the roasting pan tightly with foil and place it in the oven. Roast for about 3 hours, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
6. Remove the foil and increase the oven temperature to 450°F (232°C). Return the lamb to the oven and roast for an additional 15-20 minutes, or until the surface forms a beautiful golden crust.
7. Remove from the oven and let the lamb leg rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful result.