Roast Leg of Lamb with Garlic, Thyme and Red Wine Pan Sauce

What you need

• 2 kg (4 lb 6 oz) bone-in leg of lamb, at room temperature
• 6 cloves garlic
• 4 tbsp olive oil
• 8 sprigs fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground
• 200 ml (3/4 cup) dry red wine

Method

Restated from the original video

1. 1

   Take the lamb out of the fridge 1 hour before roasting so it cooks evenly.

2. 2

   Heat the oven to 220 °C (425 °F).

3. 3

   Peel the garlic. Cut two thirds of it into thin slivers and crush the rest with the flat of a knife.

4. 4

   Make small, deep slits all over the lamb with the tip of a knife and push a garlic sliver into each one.

5. 5

   Strip the leaves from 4 thyme sprigs and mix them with 3 tbsp of the olive oil, the salt and the pepper. Rub the mixture over the whole leg.

6. 6

   Lay the remaining thyme sprigs in a roasting tin and set the lamb on top.

7. 7

   Roast for 15 min, then lower the oven to 180 °C (350 °F).

8. 8

   Keep roasting for 1 h 15 min-1 h 30 min, spooning the pan juices over the lamb every 20 min.

9. 9

   Mash the crushed garlic with the last tbsp of oil and brush it over the lamb 10 min before the end.

10. 10

    The lamb is medium-rare when a thermometer in the thickest part, away from the bone, reads 55 °C (130 °F). For medium, take it to 60 °C (140 °F).

11. 11

    Move the lamb to a board, cover loosely with foil and rest 20 min. The temperature will climb a few degrees.

12. 12

    Pour most of the fat out of the tin and set it over medium heat. Add the wine and scrape up the browned bits.

13. 13

    Simmer 4-5 min until reduced by half, then stir in 100 ml (1/3 cup) of water and simmer 2 min more. Taste and add salt if needed.

14. 14

    Carve the lamb across the grain, add the juices from the board to the sauce and spoon it over the slices.

Imported from marmiton.org. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.