Roasted Leg of Lamb

Instructions

1. Prepare the lamb
   Using a sharp knife, make several 1-inch deep slits all over the surface of the lamb. Insert garlic slivers into these slits. Allow the lamb to come to room temperature for 1 hour before cooking.
2. Make the herb rub
   In a small bowl, combine the minced garlic, rosemary, thyme, Dijon mustard, olive oil, lemon zest, lemon juice, salt, and pepper to form a paste.
3. Season the meat
   Rub the herb paste all over the lamb, making sure to coat it evenly and work some of the mixture into the slits. Place the lamb in a large roasting pan.
4. Preheat and roast
   Preheat the oven to 425°F (220°C). Roast the lamb for 20 minutes, then reduce the heat to 350°F (175°C). Pour the wine and stock into the bottom of the roasting pan, being careful not to wash off the herb rub.
5. Continue roasting
   Continue to roast for about 1 hour 15 minutes more for medium-rare (internal temperature of 135°F/57°C) or 1 hour 25 minutes for medium (internal temperature of 145°F/63°C). Baste the lamb with the pan juices every 30 minutes.
6. Rest the meat
   Remove the lamb from the oven, tent loosely with foil, and let it rest for 15-20 minutes before carving. The temperature will rise about 5-10 degrees while resting.
7. Prepare the sauce
   While the lamb is resting, pour the pan juices into a saucepan and skim off excess fat. Bring to a simmer and reduce slightly to concentrate the flavors. Strain through a fine-mesh sieve if desired.
8. Carve and serve
   Carve the lamb into thin slices against the grain and arrange on a serving platter. Drizzle with some of the sauce and serve the remaining sauce on the side.