Boneless Leg of Lamb

5 lb leg of lamb, boneless
3 cloves garlic, crushed
2 t dry oregano
2 t dry thyme
2 t dry rosemary
1/2 c olive oil
1/2 c lemon juice
2 c dry red wine (I used cooking wine)
1/4 t pepper

Combine dry ingredients in a small bowl. Rub garlic and spice mix all over the lamb. Put the lamb in a large ziploc bag and pour in the liquids. Squeeze out the air from the bag and seal it. I put it all in another ziploc bag so it couldn't leak. Marinate in the fridge overnight.

Remove the lamb from the fridge one hour before cooking. Preheat the oven to 450 degrees. Drain the marinade and pat the lamb dry. With the lamb on a rack in a roasting pan, sprinkle with 2 t salt and 1/2 t pepper. Stick a thermometer into the meat.

Roast the lamb for 20 min at 450 degrees, then reduce the heat to 325 degrees. Continue cooking until desired internal temperature is reached:
Rare: 130 degrees
Medium Rare: 140 degrees
Medium: 155 degrees
Well Done: 165 degrees

Let stand for 10 minutes before cutting.