• 1 7- to 8-pound bone-in leg of lamb
  • Olive oil, for liberal drizzling
  • Kosher salt and pepper
  • 1 bottle dry, crisp white wine
  • 1 quart chicken stock
  • Large bundle of herbs (thyme, rosemary, parsley, fresh bay)
  • 3 bulbs garlic, ends cut and exposed
  • 4 tablespoons butter
  • 4 tablespoons flour
Serves: 8 servings

Preheat oven to 300°F.

Heat a large roasting pan coated with olive oil over high heat. Seasoned leg of lamb evenly all over, add to hot pan and brown all over. Add wine, herbs and stock to pan, bring to low boil and transfer to the oven. Roast 2 hours, basting occasionally. Add garlic to the pan, cover and roast 2-3 hours more, until meat is super tender and pulling away from bone.  

Remove the meat to a warm platter; slice and chunk to serve. Strain drippings and paste the garlic.

Melt butter in a saucepan and whisk in garlic paste. Add flour and stir a minute or two, whisk in drippings and thicken to form gravy; season with salt and pepper. Spoon gravy over the lamb and pass extra at the table.