Gigot d’Agneau Rôti à l’Ail et au Thym (Roast Leg of Lamb with Garlic and Thyme)

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

1. Heat the oven to 200°C (390°F). Pat the lamb dry and sit it in a roasting pan.
2. Crush the garlic to a paste, then strip the thyme leaves from most of the sprigs. Mix the garlic and thyme with the olive oil, Dijon mustard, fine sea salt and black pepper, then rub all over the lamb.
3. Roast for 20 minutes to brown, then reduce the oven to 170°C (340°F). Continue roasting for 45 to 60 minutes, or until the thickest part reads 55 to 60°C for medium, or 60 to 65°C for medium-well.
4. Transfer the lamb to a board and rest for 15 to 20 minutes, loosely covered. This resting time keeps the meat juicy and makes carving easier.
5. Carefully pour off excess fat from the roasting pan, leaving the browned bits and juices behind. Set the pan over a medium heat on the hob, add the dry white wine and scrape well to loosen the caramelised bits.
6. Add the beef stock and simmer for 5 to 8 minutes until slightly reduced and glossy. Whisk in the unsalted butter off the heat, then taste and adjust with a little more fine sea salt and black pepper if needed.
7. Carve the lamb and serve with the warm pan gravy. Scatter over the remaining thyme leaves for a fresh finish.

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