Roast Leg of Lamb with Herbs

Preparation: 30 min – Cooking time: 60 min – Resting time: 10 min
Ingredients pour 6 servings:

1 leg of lamb, about 2 kg
12 garlic cloves
thyme, rosemary, oregano
10 tablespoons olive oil
5 cl red wine vinegar
salt and freshly ground pepper

Preparation:

1/Remove leg of lamb from refrigerator 2 hrs before cooking. Preheat oven to 200 °C.

2/Combine olive oil, herbs and a pinch of pepper. Massage into meat, following direction of fibres.

3/Place garlic cloves on bottom of roasting pan and leg of lamb on top, drizzle with rest of herbed olive oil. Roast in oven for 1 hr. Make sure to baste frequently with cooking juices.

4/At end of cooking time, transfer leg of lamb to cutting board and let rest, covered with tin foil, for 10 min. Remove garlic cloves from pan, set aside.

5/ While meat is resting, place roasting pan over high heat and deglaze with vinegar, stirring with wooden spatula.Reduce sauce by half and season to taste.

6/ Carve leg of lamb, season each slice with salt. Serve with garlic cloves and sauce on the side.

Accompany with flageolet beans or potato nests and
Château Villars 1998 or 2003