Grass-fed Lamb Recipe

Position a rack in the center of the oven and preheat to 200°C (392°F).

Pat the lamb leg dry with paper towels. If bone-in, trim any excess fat and pat dry again.

In a small bowl, mix olive oil, minced garlic, chopped rosemary and thyme, salt, and pepper to make a fragrant rub; rub all over the lamb.

Heat a heavy ovenproof skillet over medium-high heat. Sear the lamb in a bit of olive oil until browned on all sides, about 2-3 minutes per side.

Transfer the skillet to the hot oven and roast until an instant-read thermometer inserted into the thickest part registers 57°C (135°F) for medium-rare, or 63°C (145°F) for medium. For a 1.5 kg leg, this will take approximately 35-45 minutes for medium-rare; adjust time for desired doneness.

Remove the lamb from the oven and transfer to a cutting board. Tent with foil and rest for 10-15 minutes to retain juices.

Meanwhile, place the roasting pan with liquids on the stove over medium heat. Add red wine (if using) and simmer to reduce by about half, scraping up browned bits from the bottom.

Stir in stock and simmer to create a sauce. Whisk in butter until glossy. Taste and adjust seasoning with a pinch more salt or pepper if needed.