Oven Roasted Leg of Lamb

Or 2004 Stags Leap Cabernet is a perfect match for this Leg of Lamb. Enjoy with your friends and families.

5 LBS Butterflied Leg of Lamb
6 Peeled Fresh Garlic Cloves
1TBSP Fresh Chopped Rosemary
1TSP Fresh Chopped Thyme
1TSP Fresh Chopped Marjoram
3 TBSP Sweet Cream Butter
1TBSP Kosher Sea Salt
1 TSP Fresh Ground Black Pepper





Preheat oven to 450 degrees. Pat lamb dry. Place garlic, rosemary, thyme, marjoram, butter, salt and pepper in food processor and process until finely mixed. Spread mixture evenly over top and sides of lamb. Allow lamb to rest at room temperature for 30-40 minutes. Place lamb in roaster pan and roast for 60 minutes or until lamb is at least 135 degrees (rare) when measured with meat thermometer. Serve with coucous or polenta and a bottle of Taylor Family Vineayrds 2004 Cabernet Sauvignon.

Recipe by Sandy Taylor Carlson