Roasts always go a long way towards pleasing a crowd. Tonight, boneless leg of lamb well seasoned, slathered with fresh herbs and lemon zest, and then allowed to roast until medium well.
While heretical to some, I find this cut rather chewy if cooked for less time. The results were still succulent and not lacking in tenderness. The is to allow the joint to rest for an adequate amount of time once out of the oven. This pause in cooking gives you a moment to take a breath and finish other parts of the meal, like open a bottle of wine.
Classically Merlot or a Bordeaux blend would be the go to pairing with such a meal. Tonight the 2009 Debray Pommard ‘Epenots’ took center stage. The aged pinot noir was up to the task. It’s acidity melded beautifully with the richness of the meat. The darker mineral notes of clay with the secondary notes of dried mushroom, leaves, and fresh thyme added further dimension.
For the roast: Preheat the oven to 400˚F.
For the herb rub:
- Garlic 2 cloves minced
- Parsley minced
- Mint minced
- Lemon Zest grated
The leg was over 3.5 pounds. It’s a good rule of thumb to allow 20 minutes of cooking time per pound. Once out of the oven rest the meat for further 20 minutes.