I know I’ve mentioned it before but I love lamb. It’s such a treat (since it’s so pricy) and this recipe enhances the lamb instead of covering up the flavor.


1 (9-pound) bone-in leg of lamb, H-bone removed by your butcher
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 cup lamb demi-glace (page 244)

Herb Pesto
1/2 cup extra-virgin olive oil
6 cloves garlic, crushed
1 cup fresh basil leaves
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
1/2 teaspoon kosher salt