Herb Rubbed Boneless Leg of Lamb with White Wine Reduction
Celebrate the holidays, a special occasion or anytime with a succulent boneless leg of lamb roast for a truly impressive feast.
Ingredients
- 1 3.5 lb Boneless Leg of Lamb thawed
- 1 Tbsp Fresh Thyme chopped
- 3 Tbsp Fresh Rosemary chopped
- 3 Tbsp Fresh Parsley chopped
- 1 Tbsp Lemon Zest
- 2 Tbsp Coarse Salt
- 1 Tbsp Coarse Ground Pepper
- 4 Tbsp Olive Oil
- 1 cup White Wine
- ½ cup Chicken Stock
Instructions
- Preheat oven to 350° F.
- Combine thyme, rosemary, parsley, lemon zest, salt, and pepper.
- Rub boneless leg of lamb with 4 T. olive oil, then cover with herb mixture.
- Place lamb, fat side up, on a rack in a roasting pan.
- Add ½ cup wine and broth to the bottom of the roasting pan.
- Place roasting pan in the oven. Cook uncovered for 1 hour and 30 minutes for rare 120-130°, 1 hour and 45 minutes for medium rare 130-140°, 2 hours for medium 150°, or until a kitchen thermometer registers desired temperature at the thickest part of the lamb.
- Remove lamb from oven. Let rest tented with foil 10-15 minutes.
- While lamb is resting pour pan drippings into a saucepan add remaining ½ cup white wine and reduce by half. Season to taste.
- Remove netting from lamb, slice and serve with white wine reduction.