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Message: <blockquote data-quote="eXodus" data-source="post: 15593" data-attributes="member: 417">i prefer to take my leg of lamb and rub it liberally with olive oil, fresh rosemary, fresh thyme, kosher salt, cracked pepper. also it is nice to stuff slivers of garlic into the little crevices in the meat.preheat your oven to 375 degrees. sear the lamb in a large pan on high heat, caramelizing every side. then place it on a roasting rack in a pan topping a nice mire poix of onion, celery, and carrots, and enough red wine to cover the vegetables. cook until it a thermometer reads 125 degrees for a nice medium rare. strain the reduced wine and lamb drippings from the roasting pan, discarding the mire poix. reduce the liquids by half in a pan on the stove, ladle over the sliced lamb at service.i would suggest roasted red potatoes and a mint jelly to serve with the lamb.a earth-toned cabernet would finish the meal nicely.</blockquote>