1 4-pound leg of lamb
3 cloves garlic, slivered
3 sprigs fresh rosemary, leaves only, or 2 tablespoons dried
1/2 cup olive oil
1 tablespoon salt
1 1/2 teaspoons coarsely ground black pepper
1 cup dry white wine
Wipe the meat dry with paper towels. With a small knife, make slits about 1 inch deep all over the meat and insert the slivers of garlic and rosemary.
In a small bowl, combine the olive oil, salt, and pepper and mix well with a fork. Rub the mixture all over the lamb, coating it well. Place the meat in a deep dish, cover it, and let it marinate in the refrigerator for 2 to 3 hours.
Preheat the oven to 350 degrees Fahrenheit.
Place the lamb on a rack in a roasting pan and add the wine to the pan. Roast for 1 to 1-1/2 hours or until the internal temperature reaches 170 degrees Fahrenheit., basting the meat every 15 minutes with the pan juices. Remove the roast to a cutting board and let cool slightly.
Carve into pieces, arrange on a platter, and pour the pan juices over the meat. Serve immediately.
