Take the lamb out of the refrigerator an hour before cooking.to allow the meat to come to room temperature.

Preheat oven to 425 degrees F.

With a knife, cut small (about 1/2 inch deep) slits about every inch or so, all over the meat. Carefully loosen the meat from the bone on the underside of the roast by running your knife down it.

Finely chop the rosemary leaves from one sprig and mix with the minced garlic, some of the olive oil and some salt and pepper. Rub the mixture on the inside of the meat where you loosened it from the bone.

Put the garlic clove slices inside each slit along with a pinch of rosemary leaves and a drizzle of olive oil. Rub any excess oil into the meat.

Season the entire outside generously with salt and freshly ground black pepper. Drizzle the fresh lemon juice all over.

Place the lamb fat side up in a roasting pan, fitted with a rack. Roast for 20 minutes in the oven. Turn the heat down to 300 degrees F and continue roasting until the desired internal temp is achieved. (about 15-20 minutes per lb depending on how well done you want your roast to be)

Rare: 120 to 130 F

Med-Rare: 130 to 140 F

Medium: 140 to 150 F

Well: 150 to 165 F

When done, take the lamb out of the oven, place on a serving platter and cover loosely with foil for 20 minutes to rest.

Drain the fat off of the bottom of the pan, pour in the 1/2 C wine and loosen the browned bits with a whisk. Place the pan back in oven for about 10 minutes.

Slice the lamb and drizzle the sauce from the pan over each serving.