Herb and Garlic Roasted Half Leg of Lamb

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

1. Preheat oven to 425 degrees F.
2. Place lamb at room temperature for 30 minutes before cooking.
3. In a medium bowl, combine olive oil, rosemary, thyme and garlic.
4. Pat lamb dry. Make several 2-inch cuts on the surface of the lamb so the garlic herb mixture may better adhere.
5. Place lamb in a roasting pan and rub the outside with garlic herb mixture. Season with salt and pepper.
6. Cook lamb for 20 minutes at 425 degrees F.
7. 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.
8. Remove lamb from pan and let meat rest for 10 minutes before carving.
9. 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.
10. Add in chicken broth, simmer and reduce by half and place in serving dish. Carve lamb and serve with the au jus.