Spring is the season to eat lamb and this recipe is simply scrumptious!!! I came across it in a Suzanne Somer’s cookbook. All I can say is “Bravo Suzanne!” This is a wonderful, delicious and chic recipe that will impress even the toughest critics and food snobs! I love to serve it for spring holiday gathering’s too, it’s a perfect main course for Easter!
1 – 7 to 8-pound whole leg of lamb
8 garlic cloves, halved
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons dried rosemary
2 tablespoons dried thyme
salt and fresh ground pepper to taste
1 cup lamb or beef stock, low sodium
1 cup red wine
2 tablespoons butter
- Preheat the oven to 350 degrees.
- Using a small paring knife, make 16 slits into the flesh of the lamb.
- Insert half clove garlic into each slit.
- Rub the lamb with the EVOO, then sprinkle with the rosemary, thyme, salt and a generous amount of ground pepper.
- Place the lamb, fat side up, on a rack in a stainless steel roasting pan.
- Set the pan in the oven and roast for 1¼ to 1½ hours.
- Baste several times during cooking with accumulated juices. If you do not have any pan juice use some stock.
- After one hour, begin testing the lamb for done-ness with a meat thermometer; 130 degrees for medium rare and 140 degrees for medium.
- As soon as the lamb is done, remove it from the roasting pan and set aside for carving.
- Pour of most of the fat from the roasting pan, reserving about 3 tablespoons to make the sauce.
- Place the roasting pan on top of the stove over high heat.
- When the pan is good and hot, add the stock and wine, scraping the bits form the bottom of the pan to release the flavors.
- Let the sauce reduce by half.
- Turn off the heat and add butter, 1 tablespoon at a time, swirling until melted and combined.
- Spoon the sauce over the carved meat.