To prepare the Roasted Lamb
- 5–6 pound boneless, tied leg of lamb
- Kosher salt
- Freshly ground black pepper
- Zest from 2 lemons
- 5 garlic cloves minced (2 1/2 tablespoons)
- 1/2 cup chopped mixed fresh herbs (equal amounts of Italian parsley, rosemary and thyme)
- 4 tablespoons extra virgin olive oil, divided
- Juice from one lemon
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh rosemary
To prepare the Red Wine Pan sauce
- 1 tablespoon extra virgin olive oil
- 1/4 cup minced shallots
- 1 cup red wine
- 1 quart chicken or beef stock (or half of each)
- 2 fresh rosemary sprigs, about 4–6 inches in length
- 8 fresh thyme sprigs
- 3 Tablespoons butter
- Kosher salt
- Freshly ground black pepper