- 8
- 15 mins
- 105 mins
Ingredients
- 1 leg of lamb (bone in) 6-7 lbs
- 1/4 cup fresh lemon juice
- 8 cloves garlic, minced
- 3 tbls chopped fresh rosemary leaves
- 1 tbls sale
- 2 tsp ground black pepper
- SAUCE
- 1 cup fresh chopped herbs (rosemary, chives and parsley)
- 2 cups diced onion
- 2 cups chicken stock
- 1 cup red wine
Preparation
Step 1
Preheat oven to 400 degrees
Using hands rub the lamb all over with lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season with salt and pepper and place lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees and continue to cook for one hour longer for medium rare or until a meat thermometer registers 145 degrees.
Remove lamb from pan and allow to rest 10-15 minutes before carving.
Add mixed herbs and onions to the roasting pan (over heat) and stir to combine with pan drippings. Add the stock and wine to deglze the pan. Reduce liquid voer a high heat until achieving a sauce consistency.
Slice lamb and serve with sauce drizzled over the top.