Italian Marinated Boneless Leg of Lamb Recipe

If lamb is tied into roast, untie. Place lamb in resealable plastic bag or glass or ceramic bowl. In bowl, combine garlic, onion, rosemary, fennel, 1/4 tsp/1 mL of the salt and pepper; rub all over lamb. Pour wine and oil over lamb to cover, adding more wine to cover if necessary. Marinate, refrigerated, overnight or for up to 2 days (6 to 12 hours for suckling lamb). Bring to room temperature. Remove lamb from marinade, reserving marinade; with spices sticking to surface, tie into roast.

Place in roasting pan; sprinkle with remaining salt. Roast in 350F/180C oven 30 minutes. Pour marinade over roast; roast, basting with pan juices every 20 minutes until desired doneness, about 1-1/2 hours for medium-rare or internal temperature of 150F/65C.

Transfer roast to carving platter; keep warm. Place roasting pan over medium-high heat. Add enough water to make 1 cup/250 mL liquid. Boil, stirring and scraping up brown bits with wooden spoon, until sauce is reduced by half. Serve with lamb.

Makes 6 to 8 servings.