1 top sirloin and 1 top knuckle from a leg of lamb, about 2 pounds total
3 cloves garlic, peeled and cut into 12 slivers
? teaspoon salt
? teaspoon freshly ground black pepper
1 teaspoon herbes de Provence
1 tablespoon unsalted butter
2 teaspoons Worcestershire sauce
cup dry, fruity white wine
cup water


1. Preheat the oven to 400 degrees F. Using the point of a small paring knife, make about 12 evenly spaced incisions into the meat, each about ? inch deep. Push a sliver of garlic into each cut. Sprinkle the meat with the salt, pepper, and herbes de Provence.
2. Melt the butter in a heavy skillet, not nonstick. Brown the 2 pieces of meat in the saucepan over medium heat for 7 to 8 minutes, turning it several times so that it browns on all sides.
3. Place the meat in the oven, and cook about 6 minutes for the small piece of meat and 12 for the large. Remove the meat as it finishes cooking and place it on an ovenproof platter. Reduce the oven heat to 170 degrees F. and place the meat back in the oven for at least 10 minutes or up to 60.
4. To finish, add the Worcestershire sauce, wine, and water to the drippings in the skillet, and bring to a boil, scraping the skillet with q wooden spatula to release and melt the solidified juices. Thinly slice the meat, and serve with some of the juices spooned over the slices.
The two pieces of meat Jacques Pepin uses in this simple recipe are the juiciest parts of the lamb leg. He browns them first on the top of the stove to create a crust, then roasts them briefly and serves them rare with a simple pan sauce.
Lamb Roast
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