Recipe Share - Leg of Lamb!

Today I thought that I would just share one of my new favorite recipes. I never though I could do it - but then I'm starting to think that I can do a lot more if I just try.

Ingredients:

• 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
• 2 sprigs of rosemary
• 4-5 sprigs of thyme
• 4 tablespoons fresh oregano
• 3-4 sprigs of sage
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon salt
• 2 teaspoons coarsely ground black pepper
• 16 cloves garlic, whole

Sauce:

• 2 cups diced onions
• 2 cups chicken stock
• 1 cup red wine

Directions

Preheat the oven to 400 degrees F.
In a food processor combine the rosemary, thyme, oregano, sage, vinegar, olive oil, salt and pepper and chop into a paste. Using a sharp paring knife - poke 16 holes and insert each clove of garlic. Then using your hands, rub the lamb all over with the herb paste 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 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add 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 bits and pieces. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

Pair with a couscous salad or roasted root veggies. Enjoy!