• 3 1/2 to 4  pound leg of lamb, butterflied and well-trimmed
• 6 garlic cloves, grated with a Microplane
• 1/2 cup Olio Carli Extra Virgin Olive Oil
• 8 fresh sage leaves, snipped into shreds
• 1/4 cup dry white wine
• 1/3 pound Locatelli Pecorino Romano, grated
• Sea salt and pepper to taste
• 1/4 cup Italian parsley, chopped

Mix together garlic, half the olive oil, sage, and wine. Add cheese and mix again. Lay the lamb on a work surface, and spread the mixture over the interior surface of the lamb. Sprinkle surface with salt and pepper, and drizzle with 2 tablespoons olive oil. Roll lamb into a long cylinder, tying at intervals with kitchen twine. Can be refrigerated overnight at this point; allow to come to room temperature, about 1 hour, before roasting.  When ready to cook lamb, drizzle 2-3 more tablespoons of oil over the meat, and sprinkle with salt, pepper, and chopped parsley. Preheat oven to 450 degrees.

Roast for 10 minutes, then reduce heat to 350 degrees, and continue roasting until interior registers 120 degrees for medium rare, about 45-55 minutes in all  (roast 5 to 10 minutes more for medium).