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1
Combine all the marinade ingredients.
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2
Place the legs of lamb in a roasting pan that will hold the meat snugly.
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3
With a pastry brush, brush the marinade over all sides of the legs of lamb.
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4
Cover with plastic wrap and marinate at room temperature for at least 8 hours.
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5
Preheat the oven to 450 degrees F (230 degrees C).
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6
In a large skillet, heat the peanut oil over high heat.
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7
Remove the legs of lamb from the marinade, drain, and sear the lamb on all sides, 2 to 3 minutes per side.
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8
Return the lamb to the roasting pan with the marinade and any bones and reserved trimming.
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9
Place in the center of the oven and roast, allowing 10 to 12 minutes per pound (500 g) for medium rare, 15 minutes for medium.
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10
(Lamb is medium rare at an internal temperature of 140 degrees F (60 degrees C), medium to well done at 145 to 175 degrees F (63 to 80 degrees C).
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11
Turn the lamb several times during roasting and baste occasionally.
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12
Remove lamb from the oven and season generously with salt and pepper.
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13
Transfer the lamb to a platter, and place on an angle against the edge of an overturned plate.
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14
Cover loosely with foil.
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15
Turn off the oven and place the platter in the oven, with the door open.
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16
Let rest a minimum of 10 minutes and up to 30 minutes.
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17
The lamb will continue to cook during this resting time.
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18
7.
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19
Meanwhile, prepare the sauce: Place the baking dish over moderate heat, scraping up any bits that cling to the bottom.
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20
Cook for 2 to 3 minutes, scraping and stirring until the liquid is almost caramelized.
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21
Do not let it burn.
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22
Spoon off and discard any excess fat.
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23
Add several tablespoons cold water to deglaze (hot water will cloud the sauce).
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24
Bring to a boil.
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25
Reduce the heat to low and simmer until thickened, about 5 minutes.
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26
While the sauce is cooking, carve the lamb and place on a warmed platter.
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27
Strain the sauce through a fine-mesh sieve and pour into a sauce boat.
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28
Serve immediately, with the lamb.
