Leg Of Lamb

Ingredients

• 5.5 pounds leg of lamb, bone-in
• 2 tablespoons kosher salt
• 2 teaspoons black pepper – freshly ground
• 8 cloves garlic – slivered
• 2 tablespoons fresh rosemary leaves – finely chopped
• 1 tablespoons fresh thyme leaves – finely chopped
• 2 tablespoons olive oil
• 0.5 cup dry white wine
• 1 cup low-sodium chicken stock
• 2 tablespoons unsalted butter

Instructions

1. Preheat the oven to 450°F. Set a sturdy roasting pan with a rack. Pat the leg of lamb dry and trim only excessively thick surface fat, leaving a thin cap.
2. Use a paring knife to make 1-inch-deep slits all over the lamb. Push the slivered garlic into the slits.
3. In a small bowl, mix the kosher salt, black pepper, rosemary, thyme, and olive oil into a paste. Rub the paste all over the lamb, pressing it into the fat and slits.
4. Place the lamb on the rack and roast at 450°F for 15 minutes to brown.
5. Reduce the oven to 325°F and continue roasting until the thickest part (not touching bone) registers 125–130°F for medium-rare, 75–105 minutes more (1 hour 15 minutes to 1 hour 45 minutes total roasting). For medium, pull at 135°F; for well, 145°F+. Baste once or twice with pan drippings if desired.
6. Transfer the lamb to a cutting board, tent loosely with foil, and rest 20–30 minutes so juices redistribute.
7. While the lamb rests, pour off all but about 2 tablespoons fat from the roasting pan and set the pan over medium heat. Add the dry white wine and simmer, scraping up browned bits, until reduced by about half, 2–3 minutes. Add the chicken stock and simmer until reduced to about 1 cup, 5–7 minutes. Off heat, whisk in the unsalted butter until glossy; strain if desired.
8. Carve the lamb against the grain into slices and serve with the warm pan sauce.