1 (7 lb.) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick and lamb tied
4 garlic cloves
1 tbsp. fine sea salt
2 tbsp. chopped fresh rosemary
1/2 tsp. black pepper
1/4 c. dry red wine or beef broth

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Pound garlic into paste with sea salt using a mortar and pestle. Stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Stand at room temperature for 30 minutes.

Preheat oven to 350°F. Insert an instant-read thermometer 2-inches into thickest part of meat (do not touch bone) and roast until 130°F for 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.