Leg of Lamb with Garlic and Herbs

We like to keep our lamb preparations simple: for one, lamb is expensive and deserves to shine on it’s own.  A simple rub of garlic and herbs lets the true taste of the lamb be the star.  Finish with a red wine pan sauce and you have a great dish for the holidays, or even just a Sunday dinner.

 

Leg of Lamb with Garlic and Herbs

 

1 Bone-in leg of lamb

2 Tbsp. olive oil

1 Bulb garlic, peeled and minced

1 Bunch rosemary, chopped

1 Bunch thyme, chopped

Salt and pepper

2 Cups red wine

2 Tbsp. butter

 

Rub the lamb with olive oil, then rub in the garlic and herbs.  Season liberally with salt and pepper and roast at 375 degrees until a probe measures 130 degrees for medium rare, 140 degrees for medium.

Remove the leg of lamb from the roasting pan and place the pan over high heat.  Deglaze the pan with red wine, scraping the browned bits off the bottom of the pan.  Reduce the wine by half, then whisk in the butter.  Slice the lamb and serve with the pan sauce.

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