MEDITERRANEAN ROAST LEG OF LAMB
1 leg of lamb
1 1/2 cup chicken broth
1 onion, finely chopped
salt and pepper to taste
1 tablespoon each of chopped fresh thyme, rosemary, mint, cilantro, and oregano or 1 teaspoon each of dried
2 cloves garlic, finely minced
1 cup red wine
1 onion chopped
2 tablespoons coarse-grained Dijon mustard
2 tablespoons honey
1 tablespoon balsamic vinegar
Preheat oven to 350 F
Combine all marinade ingredients together in a large shallow baking dish. Add lamb turning to coat. Cover and refrigerate for 8 hours or overnight, turning often. Remove from marinade, brush off the onion and sprinkle with salt and pepper. Strain marinade into a small saucepan and boil for 5 minutes.
Place lamb on a greased rack in a roasting pan and roast for approximately 2 hours or until thermometer inserted in the center register 150C for medium rare or until desired doneness. Transfer to a platter, cover with foil and let stand 10-15 minutes before carving.
Add chicken broth and boiled marinade to pan and bring to a boil, stirring to scrape up brown bits from bottom of pan. Let simmer until reduced and thickened. Carve lamb and serve with sauce alongside.