Ingredients:
- 1 (5 to 7-pound) leg of lamb, bone-in
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup dry red wine
- 1 cup beef or chicken broth
- 2 tablespoons all-purpose flour (optional, for gravy)
Instructions:
ADVERTISEMENT
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to form a paste.
- Using a sharp knife, make small slits all over the leg of lamb. Rub the herb mixture all over the lamb, making sure to get it into the slits.
- Place the lamb in a roasting pan and pour the red wine and broth into the bottom of the pan.
- Roast the lamb in the preheated oven for about 1 1/2 to 2 hours, or until the internal temperature reaches your desired level of doneness (about 135°F for medium-rare or 145°F for medium).
- Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
- If desired, you can use the pan juices to make a gravy. Pour the juices into a saucepan and bring to a simmer. Whisk in the flour until smooth and cook for a few minutes until thickened.