Roast Leg of Young Lamb

1. 1

   Trim and discard excess fat from lamb.

2. 2

   Using a sharp-pointed knife, make little angled incisions all over the lamb and stuff the incisions with slices of garlic and sprigs of the fresh herbs.

3. 3

   Rub lamb with the oil; then sprinkle with salt and freshly ground black pepper.

4. 4

   Set lamb aside in a cool place to marinate for at least 2 hours.

5. 5

   When ready to cook, preheat oven to 450 degrees.

6. 6

   Put lamb on a rack in a roasting pan and roast 30 minutes.

7. 7

   Reduce heat to 300 degrees and cook 30 to 50 minutes longer, depending on the size.

8. 8

   Total cooking time for medium rare should be 10 minutes to the pound.

9. 9

   When lamb is done, remove to a serving platter and let rest 10 to 20 minutes before carving.

10. 10

    Meanwhile, prepare sauce by first removing fat from roasting pan and setting pan over medium-high heat.

11. 11

    Add vinegar to pan and boil, stirring with a wooden spoon and scraping to get all the brown bits.

12. 12

    Add stock, raise heat to high and boil about 5 minutes to thicken stock.

13. 13

    Remove from heat and taste, adding salt and pepper if necessary.

14. 14

    Strain sauce into a gravy bowl to serve with carved lamb.

* Per serving · 4 servings · Values may vary.

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