- One 5-lb. boneless leg of lamb, rolled, tied
- Lemon half
- 1 handful fresh rosemary, chopped
- 1 large sprig fresh thyme, chopped
- 6 cloves garlic, peeled and chopped
- 2 yellow onions, chopped
- 6 large carrots, chopped
- 4 stalks celery, chopped
- ½ fennel bulb, chopped
- 4 tbsp. olive oil
- 2 cups lamb or veal stock, or chicken broth
- 1 cup Pinot Noir
- ¼ cup dried cherries, coarsely chopped
- Salt and pepper
Preheat oven to 425 degrees. Add chopped cherries to Pinot Noir, set aside.
Rub lamb all over with lemon, squeezing juice out, and season generously with salt and pepper. Stuff garlic, chopped rosemary and thyme into cut slits all around roast. Place lamb in oven and cook for 30 minutes. Reduce heat to 375 degrees and cook for 30 more minutes. Check lamb temperature with meat thermometer. When internal temperature reaches 124 degrees, remove lamb from oven, tent with foil and set aside.
Pour fat off from pan; add chopped vegetables and roast at 375 degrees for 25 minutes, or until vegetables are cooked through. While pan is in the oven, pour the Pinot Noir and dried cherries over vegetables, scraping the bottom of pan to remove particles. Reduce liquid by half. Remove the roasting pan from oven and place on top of stove. Add the stock and cook over medium heat until reduced by half. Strain sauce. Season with salt and pepper. Remove string from lamb roast, tent with foil and let rest before carving. Slice into ¼-inch slices, place on a serving platter and ladle sauce over top to serve. Delicious with tomato, eggplant, potato tian and Lazy Creek Pinot Noir.
Serves 6 –8