Season leg with salt, pepper and rosemary. Place 10 cloves of garlic inside the leg in different areas using a sharp knife to make small slices in meat. Tie with butcher string.
Take a roasting pan and make it extremely hot to sear the leg. Place oil in pan and then add leg, searing until golden brown on all sides, then remove.
Sauté remaining garlic and vegetables, then deglaze pan the pan with the white wine. Reduce by half and add water and place lamb on top of vegetables. Roast at 325° F for 1 1/2 to 2 hours or until internal temperature reaches 110° F for a medium rare leg of lamb.
Strain au jus, skim off fat and add raisins. Season with salt and pepper to taste.Makes 4 Source: