Rosemary and Garlic Roast Leg of Lamb

Recipe Courtesy Emeril Lagasse, 2004
From: foodnetwork.com

Ingredients

• 1 Leg of lamb, bone in
• 1/4 Cup fresh lemon juice
• 8 Cloves garlic, minced
  

Sauce

• 1 Cup chopped fresh herbs (rosemary, chives, and parsley)
• 2 Cups diced onions
  

• 3 Tablespoons chopped fresh rosemary leaves

• 1 Tablespoon salt
• 2 Teaspoons coarsely ground black pepper
  

• 2 Cups chicken stock
• 1 Cup red wine
  

Directions

• Preheat oven to 400 deg. F.
• Using your hands, rub the lamb all over with lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat.
  
• Season the meat with salt and pepper and place the lamb in a roasting pan.
  
• Place the lamb in the oven and roast for 30 min. Reduce the oven temperature to 350 deg. F and continue to cook for another hour for medium-rare, or until a meat thermometer inserted into the center of the roast registers 145-150 deg. F, (be careful that the thermometer does not touch the bone.)
  
• Remove lamb from pan and allow to rest fir 10-15 min. before carving.
• Position the roasting pan over your stove burners. Add mixed herbs and onions to pan and stir to combine with pan drippings.
  
• Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release and fond.
  
• Reduce over high heat until sauce consistency. Strain before serving, if desired.
  
• Slice lamb and serve with sauce drizzled over the top.