Leg of Lamb with Garlic and Herbs

By Bonnie T

Ingredients

• 1/2 cup chopped fresh herbs like rosemary, thyme and oregano
• 1/4 cup chopped garlic
• 2 teaspoons lemon zest
• 1 teaspoon salt plus more to taste
• 5 tablespoons extra virgin olive oil
• Black pepper, freshly ground to taste
• 1 bone-in leg of lamb, 6 pounds, trimmed of excess fat
• 20 fresh rosemary sprigs
• 5 heads of garlic 1/4 inch cut off of the top
• \1/4 cup madeira wine
• 2 cups of beef stock base

Details

Servings 6

Preparation

Step 1

Position a rack in the lower third of an oven and preheat to 450 degrees.

In a small bowl, combine the mixed herbs, chopped garlic, lemon zest, the 1 tsp. salt, three Tbs. olive oil and pepper. Coat the lamb with the mixture.

In a large roasting pan over the medium-high heat, warm the remaining 2 Tbs. oil. Add the lamb and brown, 3 to 4 minutes per side. Transfer to a platter.

Arrange the rosemary in the center of the pan. Place the lamb, fat side up, on top. Arrange the garlic heads around the lamb. Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130 degrees for medium-rare , about one hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and roast for 20 minutes.

Skim the fat from the pan, set over medium heat and add the Madeira, stirring to scrape up the browned bits from the pan bottom and smash the roasted garlic. Add the stock. Strain the sauce into a saucepan, set over medium heat and cook until thickened, five to ten minutes. Taste and adjust the seasonings with salt and pepper.

Carve the lamb into thin slices and arrange on a warmed platter. Pass the sauce alongside.