About 2 hours before cooking, remove the leg of lamb from the refrigerator. Place it on a roasting rack set inside a roasting pan and let it come to room temperature.

Once at room temperature, pat the entire surface of the lamb completely dry with paper towels.

Preheat your oven to 425°F (220°C).

In a small bowl, combine the minced garlic, chopped rosemary, olive oil, kosher salt, and freshly ground black pepper. Stir to form a thick paste.

Using a sharp knife, make shallow, diamond-shaped cuts across the fat cap of the lamb (scoring), being careful not to slice into the meat.

Rub the garlic and rosemary paste all over the entire leg of lamb, pushing it into the score marks and crevices.

Place the lamb in the preheated oven and roast for 15 minutes to set the crust.

Reduce the oven temperature to 350°F (175°C). Continue to roast for 15-20 minutes per pound, or until an instant-read thermometer inserted into the thickest part (avoiding the bone) reads 130-135°F for medium-rare.

Carefully transfer the roasted lamb to a large cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes before carving.

Optional Pan Sauce: While the lamb rests, place the roasting pan over medium heat on the stovetop. Pour in the white wine or broth, and bring to a simmer, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Let the liquid reduce by about half. Strain the sauce into a gravy boat and serve alongside the lamb.