1 leg of lam
4 cloves of garlic, minced
1 tbsp. salt
1 tbsp. dried rosemary (2 tbsp. if fresh)
½ tsp. fresh ground pepper
1/4c red wine or beef broth

Preheat oven to 350 degrees.
Lightly oil a roasting pan
Pat lamb dry and score the fat by making shallow cuts all over with the tip of a sharp knife.
Mix garlic and salt until it makes a paste, stir in rosemary and pepper. Rub paste all over lamb and let stand at room temperature for about 20min.

Roast in middle of the oven until thermometer, at the thickest part of the meat (never touching bone) reads 130 degrees F.
Transfer to a cutting board and let rest 10-20 min or until internal temperature rises to 140 degrees F

Add wine or broth to the pan, and boil on the stove (for about a min) over medium to high heat, scraping up all the brown bits. Season with salt and pepper and serve with lamb.