This is from Epicurious and has over a hundred rave reviews. I'll give Sharon credit for finding this (and also furnishing the lamb!).
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied.
4 garlic cloves (Sharon used bottled minced garlic)
1 tbsp fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 c dry red wine or broth
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, them rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 350 F.
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. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140 F for medium rare).
Add 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.
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