Rosemary Roasted Lamb
5 pound leg of lamb
8 cloves garlic, minced
2 white onions, diced
2 cups chicken stock
1 cup red wine
1/4 cup honey
1/3 cup freshly squeezed lemon juice
2 tablespoons fresh rosemary leaves, chopped
sea salt and freshly ground pepper, to taste
Allow meat to reach room temperature before cooking.
Preheat oven to 400º F.
Place lamb in a roasting dish and rub all over with lemon juice, minced garlic and rosemary. Season with salt and pepper.
Transfer dish to oven and roast for 30 minutes.
Then reduce temperature to 350º F and cook for 1 hour, or until meat thermometer registers 145-150º F.
Remove from oven and let rest 15 minutes before serving.
Place roasting pan on stovetop and mix drippings with onions, chicken stock and red wine.
Deglaze the pan, scraping the bottom to remove burnt pieces and add honey to thicken the sauce.
Cook, stirring frequently, over medium-high heat until sauce thickens and reduces.
Strain before serving and drizzle over lamb, garnished with rosemary sprigs and potatoes.