Roast Leg of Lamb

4 lbs. leg of lamb, bone removed, from Fatted Calf.

Marinate for 4+ hours:
Red wine vinegar
6+ cloves of garlic, smashed
Rosemary, chopped
Sea salt
Black pepper, ground

Tie roast into a roll with twine.
Refrigerate.
Take out of refrigerator 2 hours in advance.

Roast at 425 F for 30 minutes.
Splash with red wine vinegar.
Roast at 350 F for 1 hour, or until meat reaches 120 F at center.
Let rest for 2o minutes.

Notes: On Christmas Day, we roasted it until it reached 135 at center. After resting, it was cooked to medium well done.