Method

One to two hours before roasting time, whisk together the oil and wine.

Make small slits at intervals in the meat.  these are for the garlic and rosemary, so cut deeply enough to accommodate.

Put the lamb in a roasting pan (non-reactive as you are using wine) and pour the oil/wine combination over the lamb.  To be sure that the lamb is thoroughly coated, turn it round and round and round tin the mixture. One one spin round, season lightly with salt and freshly milled black pepper.

Stuff the garlic cloves and rosemary into the cuts in the lamb. Allow lamb to marinate at room temperature for 1 to 2 hours.

Preheat oven to 475°F. Put in lamb when oven is heated (ten minutes) and roast for 15 minutes.  Turn meat over and roast for another 15 minutes.

Lower oven temperature to 375°F. Continue roasting, basting occasionally with pan juices in the pan, for 1 1/4 to 1 1/2 hours, or until the meat is cooked through.  It should be falling off the bone.

Remove from oven and allow to sit for 10 minutes before slicing.

Contributor: Elisa Penn