Leg of Lamb with Garlic and Lemon

Position a rack in the lower third of an oven and preheat to 450°F.

In a small bowl, combine the mixed herbs, chopped garlic, lemon zest, the 1 tsp. salt, 3 Tbs. of the olive oil and pepper. Coat the lamb with the herb mixture.

In a large roasting pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the lamb and brown, 3 to 4 minutes per side. Transfer to a platter.

Place the lamb, fat side up, on a rack set inside the roasting pan. Arrange the garlic heads, lemon halves and rosemary sprigs around the lamb. Roast for 30 minutes, then reduce the oven temperature to 350°F. Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 1 to 1 1/2 hours more. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.

Skim the fat from the pan. Set the pan over medium heat and add the Madeira, using a spoon to smash the roasted garlic and scrape up the browned bits from the pan bottom. Add the stock. Strain the sauce into a saucepan, set over medium heat and cook until thickened, 5 to 10 minutes. Season with salt and pepper.

Carve the lamb into thin slices and arrange on a warmed platter. Serve immediately and pass the sauce alongside. Serves 10 to 12.

Williams-Sonoma Kitchen.