Easter Leg of Lamb

Ingredients

• 1 leg of lamb – about 2kg/4.4lbs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup white wine
• 1/2 cup chicken broth

Directions

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the leg of lamb.
3. Place the lamb in a roasting pan and roast for 30 minutes.
4. Add the white wine and chicken broth to the pan and continue to roast for an additional 40 minutes, or until the internal temperature of the lamb is 145°F (63°C).
5. Remove the lamb from the oven and let it rest for 10 minutes before carving.
6. Serve with roasted potatoes.

Interesting Facts

• Leg of lamb is a popular dish in Mediterranean countries, especially during Easter.
• The combination of garlic, herbs, and olive oil gives the lamb a delicious, aromatic flavor.
• The white wine and chicken broth add flavor and moisture to the lamb as it roasts.