Roast Leg of Lamb

Instructions

1. Prepare the lamb
   Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat the oven to 425°F (220°C). With a sharp knife, make small incisions all over the lamb, about 1 inch deep.
2. Create the herb mixture
   In a small bowl, combine the olive oil, rosemary, thyme, salt, pepper, Dijon mustard, and lemon zest. Mix well to form a paste. Insert garlic slivers into the incisions in the lamb, then rub the entire surface with the herb mixture.
3. Roast the lamb
   Place the lamb in a roasting pan, fat side up. Pour the white wine around (not over) the lamb. Roast at 425°F (220°C) for 20 minutes, then reduce the temperature to 350°F (175°C) and continue roasting for about 1 hour 10 minutes for medium-rare (internal temperature of 135°F/57°C), or until desired doneness is reached.
4. Rest the meat
   Transfer the lamb to a cutting board, tent loosely with aluminum foil, and let rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
5. Prepare the sauce
   While the lamb is resting, place the roasting pan on the stovetop over medium heat. Add the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes, then strain through a fine-mesh sieve. Return the liquid to the pan, add the lemon juice, and whisk in the butter until melted and sauce is slightly thickened.
6. Carve and serve
   Carve the lamb against the grain into thin slices. Arrange on a serving platter and drizzle with the prepared sauce. Serve immediately with your choice of side dishes.