An aromatic lamb dish that is just right for Sunday lunch.

Serves 6


3 pound leg lamb, boned weight

10 cloves garlic, minced

1 tsp. each thyme and rosemary

1 tbsp. lemon juice, freshly squeezed

1 tbsp. olive oil

2 tbsp. butter

½ cup red wine, dry


1. Pre-heat the oven to 450°F.

2. Trim the leg of lamb and with a sharp knife, slash the fatty side of the meat.

3. Mix the garlic, thyme, rosemary, lemon juice and olive oil together in a small bowl to form a paste.

4. Rub this mixture into the leg well.

5. Tie up the lamb if necessary with twine to make a good shape and place in a roasting pan.

6. Place in the hot oven and roast for 20 minutes at the high temperature.

7. Reduce the heat to 325°F and continue to roast the meat for about 50 minutes until the desired stage of doneness.

8. Remove the meat from the oven and cover with foil. Rest for 10 minutes.

9. Add the wine to the pan and deglaze it by scrapping off the drippings from the meat.

10. Add the butter to the pan and reduce by about half over a high heat.

11. Remove the twine from the meat if used and serve with the sauce.

Nutritional Facts per portion: Calories 600, Fat 44.4g, Carbohydrate 2.2g, Dietary Fiber 0g, Net Carbs 2.2g, Protein 40.5g.