New: December 2015

Half leg recipe:
1 (2.5-pound) semi-boneless half leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick
3 garlic cloves
0.5 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1 teaspoon dijon mustard (optional)
1/2 teaspoon black pepper
1/8 cup 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 to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 400°F.
Roast lamb in middle of oven at 400 for 20 minutes, then 350 for 20 min per pound (e.g. 2.5 lbs = 50 more min, so 1 hr 10 min total cook time) until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F. 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.


Full leg recipe:
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1 teaspoon dijon mustard (optional)
1/2 teaspoon black pepper
1/4 cup 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 to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 400°F.
Roast lamb in middle of oven at 400 for 20 minutes, then 350 for 20 min per pound (e.g. 2.5 lbs = 50 more min, so 1 hr 10 min total cook time) until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 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.

adapted from: http://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020