New Zealand Lamb

Combine minced garlic, lemon juice, oil, white wine, salt, and pepper in a bowl to create the marinade. Whisk together until well blended.

Place the lamb leg or rack in a large dish and pour the marinade over it, turning to coat all sides evenly. Cover and refrigerate to allow the flavors to penetrate the meat.

Remove the lamb from the refrigerator and allow it to come to room temperature before cooking. This ensures even cooking throughout the meat.

Preheat your oven to 200°C (400°F) or prepare your grill to medium-high heat. Pat the surface of the lamb dry with paper towels to encourage browning.

Sear the lamb in a hot oven-safe pan with a drizzle of oil until golden brown on all sides. This locks in the juices and develops a flavorful crust.

Transfer the seared lamb to the preheated oven and roast until it reaches your desired internal temperature, approximately 60°C (140°F) for medium-rare. Baste with the remaining marinade halfway through cooking.

Remove the lamb from the oven and tent loosely with aluminum foil to rest. This allows the juices to redistribute throughout the meat for maximum tenderness.

Slice the lamb against the grain and arrange on a serving platter. Drizzle with any collected pan juices and serve immediately.