Take boneless leg of lamb, rub with coarse sea salt and pepper. Mince and smash (Author's aside: is that a technical cooking term?) 5 cloves of garlic. In a mortar and pestle, combine rosemary, cayenne pepper, salt and peper and make, smash. Add garlic and olive oil so that it makes a coarse gritty paste. Rub liberally over the leg of lamb, really reach in there and get the inside part too. Place in bag/pan and squeeze juice of one lemon into the bag, add a cup of merlot. Let marinade for hours and hours. Roast, fat side up, directly on middle rack (place another pan on the rack below it) at 425F for 20 minutes, reduce heat to 300 and roast for 11 minutes a pound.
Note: since you are not drinking the wine and the alcohol cooks off, this is a full paleo dish.
Note: since you are not drinking the wine and the alcohol cooks off, this is a full paleo dish.
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