Roast Leg of Lamb (Easter Sunday — British and Australian)

Ingredients

• 1 bone-in lamb leg (2.2kg), French-trimmed by butcher
• 60g butter, softened
• 8 cloves garlic, minced
• 15g fresh rosemary, finely chopped
• 10g fresh thyme, finely chopped
• 10g sea salt
• 3g Tellicherry black pepper
• 250ml red wine (Bordeaux style)
• 250ml lamb or beef stock
• 1 yellow onion, halved
• 2 medium carrots, cut into 5cm lengths

Method

1. 1
   Mix softened butter, garlic, rosemary, thyme, salt, and pepper into a paste; rub generously over entire lamb leg, covering all surfaces evenly.
2. 2
   Place lamb in a roasting pan, positioning the meaty side up; scatter onion halves and carrot pieces around the base, pour red wine and stock into the pan (not over the lamb).
3. 3
   Roast at 180°C for 100–110 minutes (medium-rare, 54°C internal temperature at the thickest point, measured away from bone).
4. 4
   Remove lamb from oven, tent loosely with foil, rest 15 minutes in a warm place.
5. 5
   Pour pan juices into a saucepan, skim fat from surface, bring to a simmer over medium heat; reduce by half, approximately 5 minutes.
6. 6
   Carve lamb against the grain into 1cm slices; arrange on a warm platter.
7. 7
   Strain pan sauce through a fine-mesh sieve, season to taste with salt and pepper, serve alongside carved lamb and roasted vegetables.