Ingredients
- 3 lbs. semi-boneless half leg of lamb
- 2 Tbsp. Raley’s Olive Oil
- 2 Tbsp. fresh rosemary, stems removed and chopped
- 1 Tbsp. fresh thyme, stems removed and chopped
- 3 large cloves garlic, peeled and minced
- 2 tsp. Raley’s Himalayan Sea Salt
- 1/2 tsp. Raley's Black Pepper
- 1/2 cup red wine
- 1 cup Raley’s Reduced Sodium Chicken Broth
Instructions
- Preheat oven to 425 degrees F.
- Place lamb at room temperature for 30 minutes before cooking.
- In a medium bowl, combine olive oil, rosemary, thyme and garlic.
- Pat lamb dry. Make several 2-inch cuts on the surface of the lamb so the garlic herb mixture may better adhere.
- Place lamb in a roasting pan and rub the outside with garlic herb mixture. Season with salt and pepper.
- Cook lamb for 20 minutes at 425 degrees F.
- Lower oven temperature to 350 degrees F and cook for additional 30-40 minutes until lamb reaches an internal temperature of 145 degrees F or to desired doneness.
- Remove lamb from pan and let meat rest for 10 minutes before carving.
- Meanwhile, spoon off any fat from the pan drippings and place pan over 2 burners over medium heat. Carefully add wine to deglaze the pan, scraping up any bits from the bottom. Simmer until reduced by half.
- Add in chicken broth, simmer and reduce by half and place in serving dish. Carve lamb and serve with the au jus.