- 1 Four Whistle Farms lamb, leg, bone in
- 2 cloves garlic
- 4-5 sprigs rosemary cut in one-inch (or so) lengths
- 1/4 c canola or olive oil
- 1 sprig thyme, chopped fine
- sea salt and freshly cracked pepper
- 1 c red wine
- 1 c stock
- 1 T butter
Preheat oven to 425°F.
Roast the garlic while you preheat the oven. Score the lamb all over and season. Place most of the cut-up rosemary in the score marks. Pour the oil in a bowl with the roasted garlic and mash. Add the rest of the rosemary and the chopped thyme. Cover the lamb with the garlic/oil/herb mixture and place on a roasting pan. Roast for 30 minutes — surround by new potatoes if desired. Reduce oven to 350°F.
Occasionally brush the lamb with the remaining herbed oil. Roast until the internal temperature reaches 155°F. The meat will continue to cook while it rests. Let stand covered for 10 minutes to allow the meat to rest. While the meat is resting, remove the fat from the pan. Add the wine and stock to pan and scrape up any brown bits. Simmer for about 10 minutes or until reduced by about half. Swirl in butter. Keep warm.
To serve: Carve long thin slices with a very sharp knife. Serve with pan sauce, with any assortment of roasted vegetables such as potatoes, fennel and carrots.
Serves 6-8 with leftovers.
From the March/April 2011 edition of The Tomato.