Leg of Lamb with Garlic & Herbs
- 1⁄2 cup chopped mixed fresh herbs, such as
rosemary, thyme and oregano
- 1⁄4 cup chopped garlic
- 2 tsp. lemon zest
- 1 tsp. salt, plus more, to taste
- 5 Tbs. extra-virgin olive oil
- Freshly ground pepper, to taste
- 1 bone-in leg of lamb, 5 to 6 lb., trimmed of
- 20 fresh rosemary sprigs
- 5 heads of garlic, 1⁄4 inch cut off the top
- 1⁄4 cup Madeira
- 2 cups beef stock
In a small bowl, combine the mixed herbs, chopped garlic, lemon zest, the 1 tsp. salt, 3 Tbs. of the olive oil and pepper. Coat the lamb with the mixture.
In a large roasting pan over medium-high heat, warm the remaining 2 Tbs. oil. Add the lamb and brown, 3 to 4 minutes per side. Transfer to a platter.
Arrange the rosemary in the center of the pan. Place the lamb, fat side up, on top. Arrange the garlic heads around the lamb. Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
Skim the fat from the pan, set over medium heat and add the Madeira, stirring to scrape up the browned bits from the pan bottom and smash the roasted garlic. Add the stock. Strain the sauce into a saucepan, set over medium heat and cook until thickened, 5 to 10 minutes. Taste and adjust the seasonings with salt and pepper.
Carve the lamb into thin slices and arrange on a warmed platter. Pass the sauce alongside. Serves 6 to 8.