- 8 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons dried rosemary
- 1/4 cup olive oil
- 2 cups Merlot
- 1 (4-6 pound) boneless leg of lamb
- 2 teaspoons kosher or coarse sea salt
In a large container with a lid, combine the garlic, pepper, rosemary, olive oil and Merlot. Put the lamb into the bowl and cover with the lid.
Marinate lamb overnight, turning meat occasionally. Preheat oven to 350°F. Remove lamb from marinade and place on a rack in a shallow roasting pan. Season with salt.
Roast 20 minutes per pound or until internal temperature reaches 145°F for medium-rare. Transfer to a cutting board and let rest 5-10 minutes before carving.