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1
Carefully cut any strings tying the roast and unroll or (depending how its cut) separate/butterfly into halves. Slash the meat at intervals and rub liberally with rosemary and minced garlic. Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 90 minutes, turning several times.
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2
Preheat oven to 450u00b0F.
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3
Remove the meat from the marinade, pat very dry (the bits of rosemary and garlic on the meat are fine. Reassemble into the original roll shape and tie using butchers' twine.
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4
Place the meat in a roasting pan and roast for 15 minutes.
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5
Reduce oven temperature to 350u00b0F and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes more.
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6
Meanwhile, combine the sugar, half cup lemon juice and the Cointreau. Stir to dissolve the sugar.
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7
Discard any fat in the roasting pan, then spoon the lemon mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
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8
Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set on a plate for 10 minutes before carving.
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9
Add remaining 2 tablespoons lemon juice to the reserved pan juices along with any juices released by the roast. Pour into a sauceboat and pass at the table.
