4-5 lb boneless leg of lamb (I get it at Costco)
2 T thinly sliced garlic
1 T kosher salt
1 1/2 t black pepper
3 T chopped fresh rosemary
1/2 C olive oil
2 C dry red wine

Make a few longitudinal slits on inside of lamb so that it lies flat with the skin side out.   It should all be about the same thickness. Do not trim off the fat on the outside.
In a large resealable bag, combine everything, except the lamb; mix well.
Add the lamb, seal and refrigerate 24-48 hours. Turn the bag over a few times (i.e. whenever you open the refrigerator!)

Preheat oven to 400 deg. F (375 conv bake).
Remove lamb from bag and discard marinade.
Lay lamb flat on a roasting pan, cut side down. If there is no fat on certain parts of the lamb, drizzle some olive oil over those parts.
Put a meat thermometer into the thickest part of the meat.
Cover the meat with a loose foil tent. This keeps the moisture in as well as prevent oil spluttering and messing up the oven.
Roast 70-75 min. (about 15 min per lb) until thermometer registers 145 deg for medium, 140 deg for med rare.
Let rest under the foil for 20-30 min before slicing.
Serve with some of the juice spooned ove the meat.
Save the rest of the juice. Discard the fat that hardens on top.
Can also grill over medium heat.