Gigot d’Agneau Rôti (Roast Leg of Lamb with Garlic and Herbs)

• 1 medium Lamb leg bone-in, bone-in
• 6 cloves Garlic
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 1 tbsp Dijon mustard
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 150 ml Dry White Wine
• 250 ml Lamb stock

1. Heat the oven to 220°C (430°F). Pat the lamb dry, then use the tip of a small knife to make deep slits all over.
2. Crush the garlic to a paste, then finely chop the rosemary and thyme leaves. Mix with the dijon mustard, fine sea salt, black pepper and olive oil to make a thick rub.
3. Rub the mixture all over the lamb, pushing some into the slits. Set the lamb in a roasting pan.
4. Roast for 20 minutes to brown, then reduce the oven to 180°C (355°F). Continue roasting for 45 to 55 minutes, or until the thickest part reads 55 to 60°C for medium and the surface is well browned.
5. Transfer the lamb to a board and rest for 15 minutes, loosely covered. Pour off excess fat from the roasting pan, leaving the browned bits behind.
6. Set the roasting pan over a medium heat and add the dry white wine, scraping up the sticky bits as it bubbles. Add the lamb stock and simmer for 5 to 8 minutes until slightly reduced and glossy, then taste and adjust with a pinch more fine sea salt and black pepper if needed.
7. Slice the lamb against the grain and arrange on a warm platter. Spoon over the pan juices and serve straight away.

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