Roast Leg Of Spring Lamb

Instructions

1. Preheat your oven to 350°F (175°C) and place the rack in the lower third of the oven for even cooking.

2. In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper. This mixture will be your flavorful herb rub for the lamb.

3. Pat the leg of lamb dry with paper towels. Use a sharp knife to make small, deep cuts all over the lamb, about halfway through. This will allow the herb mixture to penetrate the meat for maximum flavor.

4. Rub the herb mixture all over the lamb, making sure to get it into the slits you made. Massage the lamb well to ensure even coverage.

5. Place the lamb in a roasting pan, fat side up. Add the chicken or vegetable broth to the pan to keep the meat moist during cooking.

6. Pour the white wine around the lamb in the pan for added flavor and moisture. The wine will also help create a delicious pan sauce.

7. Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast the lamb for about 2 1/2 to 3 hours, basting occasionally with the pan juices.

8. After 2 1/2 hours, remove the foil from the lamb to allow the top to brown and crisp up. Continue roasting for another 30 minutes or until the lamb reaches your desired level of doneness. (For medium-rare, aim for an internal temperature of 135-140°F (57-60°C)).

9. Once cooked to your liking, remove the lamb from the oven and transfer it to a cutting board. Cover it loosely with foil and let it rest for about 15-20 minutes. This resting period will allow the juices to redistribute, resulting in a more tender and juicy roast.

10. Slice the lamb across the grain into thin slices. Serve the roast leg of spring lamb with the pan juices drizzled over the top for added flavor.