Leg of lamb marinated with mountain herbs

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Ingredients

Serves 4

• 1 leg of lamb weighing approx. 3 ½ lbs
  
• 1 ¾ oz (50 g) butter
  
• Peanut oil
  
• Salt
  
• White pepper (Muntok or Sarawak)

For the marinade:

• 6 ¾ oz (20 cl) quality red wine
  
• 2 tbsp wine vinegar
  
• 2 tbsp powdered sugar
  
• 1 tablespoon crushed pepper
  
• ½ tablespoon table salt
  
• 2 garlic cloves
  
• 1 sprig rosemary
  
• 1 sprig summer savory
  
• 1 sprig thyme

Preparation

Preparation of the marinade:

• In a large shallow dish, mix together all of the marinade ingredients
  
• Add the leg of lamb, and make sure that you cover it uniformly with the marinade
  
• Cover with a dishcloth and allow to sit overnight in a very cool place; otherwise, at the bottom of the refrigerator

Preparation of the leg of lamb:

• The following day, preheat the oven to 475°F (240°C)
  
• Drain the marinade off the leg of lamb and pat dry
  
• Oil the entire surface of the leg of lamb
  
• Set aside 5 to 6 tablespoons of marinade that you have passed through a chinois

Cooking the leg of lamb:

• Put the leg of lamb in the oven and roast it for about 30 minutes You must calculate between 10 to 15 minutes of cooking time per pound depending on whether you like the lamb rare or well done
  
• Turn off the heat and let the lamb sit for 10 minutes

Presentation:

• Deglaze the dish with the saved tablespoons of leftover marinade
  
• Carve the leg of lamb and present it on a warm serving dish
  
• Pour the juices from the carving process into the deglazed juices
  
• Vigorously stir in the butter over low heat
  
• Pour the sauce over the carved leg of lamb slices
  
• Serve immediately

Suggestion

Suggested drink or wines