Ingredients:

  • 5 lbs Bone-in Leg of Lamb, trimmed of excess fat
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Coarse sea salt
  • 1 tsp Freshly cracked black pepper
  • 6 cloves Garlic, minced
  • 3 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme leaves, chopped
  • 1 tsp Lemon zest
  • 1 cup Dry red wine (Cabernet or Merlot)
  • 1 cup Beef or lamb stock
  • 2 Whole shallots, halved

Instructions:

  1. Remove the lamb from the refrigerator 1 hour before cooking to reach room temperature. In a small bowl, combine the garlic, rosemary, thyme, lemon zest, and olive oil to create a paste.
  2. Pat the meat dry with paper towels to ensure a good sear. Rub the herb paste generously over the entire surface of the lamb, seasoning with salt and pepper.
  3. Preheat oven to 325°F (165°C). Place the lamb on a roasting rack inside a large pan.
  4. Pour the red wine, stock, and halved shallots into the bottom of the roasting pan, ensuring the liquid does not touch the meat.
  5. Roast until a digital meat thermometer reaches an internal temperature of 130°F (54°C) for medium-rare, approximately 25 minutes per pound.
  6. Remove the lamb from the oven and transfer to a warm carving board. Tent loosely with foil and let it rest for 20–30 minutes to allow juices to redistribute.
  7. Strain the remaining pan juices through a fine-mesh sieve to serve as a natural jus alongside the carved lamb.