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Carved Roast Leg of Lamb with Merlot Demi Glaze

From Our Kitchen

Combine all the herbs spices, and liquids to create a brine. Marinate leg of lamb for 2 days in brine. Preheat oven 350ºF.


10 boneless leg of lamb
2 qt. water
2 Tbsp. fresh thyme, chopped
2 Tbsp. fresh rosemary, chopped
2 Tbsp. garlic, chopped
¼ cup red wine vinegar
¼ cup salt
2 Tbsp. black pepper

Merlot Demi Glaze

2 qts. veal stock
1 bottle merlot
3 Tbsp. butter



Roast the leg of lamb for 45-60 minutes and check with a meat thermometer to ensure temperature has reached 145ºF.

Merlot Demi Glaze:

Reduce veal stock on simmer, until ⅓ of the volume remains. In a separate pan reduce the wine by ½. Then combine the wine and stock and further reduce by ½. Finish with butter and serve with sliced lamb.

Serves 4-6