This wine deserves something a little special. Or, a lot special. This leg of lamb is slow roasted and absolutely delicious with the Pinot, which is stellar right now. A simple coating of mustard and herbs makes it extra flavorful.
• 2 tbsp. minced fresh thyme
• ¼ tsp. ground bay leaves
• 1 minced garlic clove
• 1/3 cup Dijon mustard
• 4 lb. leg of lamb
• 6 rosemary sprigs
• ½ cup beef broth
Combine the thyme, bay leaves, and garlic. Cut slits throughout the lamb and slip mixture in each slit. Season with salt and pepper and brush with mustard. Cover and chill for 12 hours.
Heat the oven to 425 degrees. Arrange 3 rosemary sprigs in a pan and put the roast on top. Top with remaining three sprigs. Bake for 50 minutes. Discard rosemary and let stand 20 minutes before serving.
Combine beef broth with ½ cup water and cook over medium heat in the roasting pan. Bring to a boil and scrape up the browned bits. Cook 4 minutes. Season and serve alongside the lamb.
