Heat the oven to 190C/170C fan/gas 5.
Mix the garlic, rosemary, peppercorns
and juniper together with enough olive oil
to make a paste. Remove the lamb from
the fridge and vigorously rub with the
paste, then set aside for about 1 hr while
the lamb comes up to room temp.
Place the leg into a roasting tin and
roast for about 1 hr 45 mins. Remove
the lamb and allow to rest on a board
wrapped in foil for at least 30 mins.
This will give you lamb that is still slightly
pink in the middle. If you prefer your
meat well done, cook for 2 hrs, then
leave to rest as stated.
Pour off as much fat from the pan as
you can, then place the pan on a direct
heat, scraping up any bits. Pour in the
wine, bring to the boil and reduce a little
scraping the pan with a wooden spoon.
Strain the juices into a saucepan and
season to taste. When the lamb has
rested, slice it. Tip any juices into the
sauce, then reheat and serve.