Herb-Crusted Leg of Lamb

Serves 6-8

Ingredients:

Directions:

1. Preheat the oven to 400 degrees F.
2. In a small bowl, whisk together the lemon juice and extra-virgin olive oil.
3. Using your hands, rub the lamb all over with the lemon juice/olive oil mixture. Pat the garlic, rosemary, and thyme evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 to 150 degrees F (be careful that the thermometer does not touch the bone.)
4. Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
5. For the Sauce: Mix soft butter and flour into a paste; set aside.
6. Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond (crispy bits stuck to the bottom of the pan). Cook on high heat and bring to a boil and simmer about 10 minutes. Whisk in the butter/flour mixture until sauce gets smooth and thickens slightly. Season to taste with salt and pepper. Leave it chunky or strain before serving, if desired.
7. Slice lamb and serve with sauce drizzled over the top.