Great any time, this is a particular favorite around Easter at our house. (To find out more about celebrating Passover in your Christian home, see this post.)
1/2 cup chopped mixed fresh herbs (ex.: rosemary, thyme, oregano)
1/4 cup chopped garlic
2 teaspoons lemon zest
1 teaspoon salt (plus more to taste)
5 tablespoons extra virgin olive oil
Freshly ground pepper, to taste
1 leg of lamb (5-6 lb, bone in preferable)
20 fresh rosemary sprigs
5 heads of garlic, 1/4″ cut off top
1/4 cup Madeira *
2 cups beef stock
You will also need:
Large roasting pan
Combine herbs, chopped garlic, zest, 1 teaspoon salt, 3 tablespoons EVOO and pepper. Coat lamb with mixture.
In a large roasting pan over medium-high heat, warm 2 tablespoons oil. Brown lamb 3-4 minutes per side. Transfer to a platter.
Arrange rosemary in center of pan. Place lamb, fat side up on top. Arrange garlic heads around lamb.
Roast at 450 F for 10 minutes, then reduce heat to 350 F. Cook until thermometer reads 130 F for medium-rare, about 1 hour. Transfer to carving board, cover loosely with foil and let rest 20 minutes.
Skim fat from pan & set over medium heat and add Madeira, stirring to scrape up browned bits from pan bottom and smash roastic garlic & add stock. Strain into a saucepan; cook over medium heat until thickened, 5-10 minutes. Season with salt and pepper to taste.
Carve lamb and pass sauce alongside.
*In place of Madeira I have used just about any red wine that I have on hand that we will be drinking with dinner; from Merlot to Cabernet. Whatever you’ve got. Or, you might try just a little balsamic vinegar for a different taste and a non-alcoholic version.