Ingredients

• 1.2 kg Boneless lamb leg roast
• 4 large Fresh rosemary sprigs
• 6 Garlic cloves
• 3 tbsp Olive oil
• 1.5 tsp Salt
• 0.75 tsp Black pepper
• 1 Lemon
• 2 small Shallots
• 0.5 cup Dry red wine
• 0.5 cup Chicken or beef stock
• 1 tbsp Unsalted butter
• 500 g Potatoes (optional, for roasting)

Instructions

1. 1

   Preheat your oven to 200°C (400°F). If using potatoes, peel and cut them into 2-inch chunks, tossing them with a drizzle of olive oil, salt, and pepper.

2. 2

   Finely chop the leaves from 3 rosemary sprigs and mince the garlic cloves. In a small bowl, combine the chopped rosemary, minced garlic, 2 tablespoons of olive oil, salt, and black pepper to create a fragrant rub.

3. 3

   Pat the lamb roast dry with paper towels. Generously rub the entire surface of the lamb with the rosemary-garlic mixture, ensuring it's evenly coated. Zest half of the lemon over the lamb.

4. 4

   Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the lamb on all sides until nicely browned, about 2-3 minutes per side, creating a beautiful crust.

5. 5

   If using potatoes, add them around the lamb in the skillet. Place the remaining whole rosemary sprig on top of the lamb. Transfer the skillet to the preheated oven.

6. 6

   Roast for 25-35 minutes for medium-rare (internal temperature of 57-60°C or 135-140°F), or longer for desired doneness. If using a meat thermometer, insert it into the thickest part of the lamb.

7. 7

   Remove the lamb from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist roast.

8. 8

   While the lamb rests, make a pan sauce: Place the skillet back on the stovetop over medium heat. Add finely chopped shallots and cook until softened. Deglaze with red wine, scraping up any browned bits from the bottom. Stir in the stock and bring to a simmer, reducing slightly. Whisk in the butter and a squeeze of fresh lemon juice. Season to taste. Slice the lamb against the grain and serve immediately with the pan sauce and roasted potatoes.