Roasted Leg Of Lamb
- 3 garlic cloves, finely minced
- 3 Tbs. chopped fresh mint
- 3 Tbs. chopped fresh oregano
- 2 Tbs. olive oil, plus more as needed
- 1 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 boneless leg of lamb, about 4 lb., butterflied
- 2 Tbs. wild game demi-glace
- 1⁄2 cup chicken stock
- 2 Tbs. unsalted butter
In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2 to 3-inch intervals.
In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown on all sides, 4 to 5 minutes per side. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat 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 15 minutes.
Skim the fat from the pan and set over medium heat. Add the demi-glace and stock and cook, stirring to scrape up the browned bits from the pan bottom. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper.
Snip the strings and thinly slice the lamb across the grain. Arrange on a warmed platter and pass the sauce alongside. Serves 8 to 10.