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Kick up the wood-fired flavor with this roasted leg of lamb recipe from Amanda Haas. Drizzle on the red wine reduction to take this gourmet cut to the next level.
1 (6-8 lb) bone-in leg of lamb
10 Clove garlic, peeled and thinly sliced
3 Tablespoon chopped rosemary leaves
2 Teaspoon chopped thyme leaves
2 Tablespoon Olive oil
1 Tablespoon Kosher salt
1/2 Teaspoon freshly ground black pepper
1 Cup red wine
1 Cup chicken or beef stock
3 Tablespoon unsalted butter
salt and pepper
1 (6-8 lb) bone-in leg of lamb
10 Clove garlic, peeled and thinly sliced
3 Tablespoon chopped rosemary leaves
2 Teaspoon chopped thyme leaves
2 Tablespoon Olive oil
1 Tablespoon Kosher salt
1/2 Teaspoon freshly ground black pepper
1 Cup red wine
1 Cup chicken or beef stock
: 425 ˚F
: 350 ˚F
: 130 ˚F
3 Tablespoon unsalted butter
To Taste salt and pepper