Roast Lamb in Red Wine

Ingredients

• 8 garlic cloves
• 1/4 cup fresh rosemary leaves
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons olive oil
• 1 4-pound boneless lamb
• Freshly ground black pepper
• 3 cups dry red wine
• 3-4 onions wedged to roast

Preparation

Preheat oven to 200°C. Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil. 

Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of loin and season with salt and pepper. Roll lamb tightly; using kitchen twine, tie at 1" intervals.

Season lamb with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; add wedged onions to pot in the wine; roast lamb until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours.

Transfer to a carving board; let rest at least 10 minutes. Spoon fat from surface of pan juices; discard. Slice lamb; serve with pan juices.

DO AHEAD: Lamb can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.

First time we tried this recipe was: on December 17, 2013 while financial planning and brainstorming for 2014 revenue plans: A, B, C, D to porn.