Whole Roasted Leg of Lamb

“This 100% Cabernet Sauvignon complements the lamb with its earthy, robust flavor profile and rich texture. If you end up with leftovers, try adding the lamb to pasta with olives, mint, feta and red onion for another tasty pairing with the Cab!”

Tim Gleadall – AVV Culinary Director and Chef

Serves: 8-10

1 leg of lamb (about 4-5 lbs)
8 garlic cloves, whole
¼ cup olive oil
¼ cup thyme, chopped
¼ cup rosemary, chopped
¼ cup sage, chopped
Kosher salt
Ground black pepper

Method of Preparation:
Preheat oven to 400˚.

With a paring knife, randomly puncture lamb on all sides, about 1/2” deep, and insert garlic in the slits, then massage lamb with the olive oil until completely coated.

Heat a large skillet or roasting pan to high heat. Once smoking, sear lamb on all sides, about 2 minutes per side. When done, remove lamb from heat and rest until cool.

Chop thyme, rosemary and sage and mix together in a small bowl. Once lamb is cool enough to handle, rub liberally with salt, pepper and herbs.

Place the lamb in a roasting pan and roast for 55-60 minutes or until internal temperature reaches 120˚ . Let rest for 10 minutes before slicing and serving.