Name: Leg of Lamb With Garlic and Rosemary (8 Servings)
Ingredients: 1 (7-pound) semi-boneless leg of lamb, with the aitch bone, removed and fat trimmed to ¼ inch thick, and lamb tied; Four garlic cloves; One tablespoon of fine sea salt; Two tablespoons of chopped fresh rosemary; ½ teaspoon of black pepper; ¼ cup of dry red wine or broth

Leg of Lamb With Garlic and Rosemary (8 Servings)

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Author: Bobby

Ingredients

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1 (7-pound) semi-boneless leg of lamb, with the aitch bone, removed and fat trimmed to ¼ inch thick, and lamb tied
Four garlic cloves
One tablespoon of fine sea salt
Two tablespoons of chopped fresh rosemary
½ teaspoon of black pepper
¼ cup of dry red wine or broth

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Instructions

Dry the lamb and score the fat with a tiny sharp knife tip, making shallow slashes all over.
Using a mortar and pestle, pound garlic with sea salt to a paste (or mince and mash with a heavy knife), then toss in rosemary and pepper. Place the lamb in a roasting pan that has been lightly oiled, and rub the paste all over it. Allow 30 minutes for the lamb to reach room temperature.
Preheat the oven to 350 degrees Fahrenheit.
Roast lamb for 1 1/2 to 1 3/4 hours in the middle of the oven, or until an instant-read thermometer inserted 2 inches into the thickest part of the flesh (do not touch bone) registers 130°F. Allow it to rest for 15 to 25 minutes on a cutting board (internal temperature should reach around 140°F for medium-rare).
Deglaze pan with wine by boiling over moderately high heat for 1 minute, stirring and scraping away brown pieces. Salt and pepper the pan juices and serve with the lamb.

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Find it online: https://blogchef.net/how-long-to-cook-leg-of-lamb-per-pound/