Roast lamb and Pom and wine reduction

I was planning on having something with ground beef for Easter, but Alex decided I should cook something Easter-y. Like lamb or ham. All the hams in the grocery store nearby are either spiral sliced (no thanks) or 'ham and water product', again, no thanks. So I grabbed the last piece of lamb in the store, a bone-in half leg piece. I made an herby butter, seared it and popped it in the oven, and dinner was ready about an hour later! Quick and easy. The sauce is amazing, sweet and thick and dark and a little salty. I wish I had made more, since there wasn't any left to eat with the leftovers!

Simple roast lamb with garlic herb butter rub

1 bone-in lam leg piece, 3-4 pounds

salt and pepper

1 T oil

a big handful of parsley, minced

4 cloves garlic, minced

3 T butter, softened

2 t thyme

2 t paprika

salt and pepper

Let the meat sit at room temperature for an hour or so. Preheat the oven to 450 degrees. Sprinkle lamb all over with salt and pepper, then heat a cast iron pan with the oil until the oil shimmers. Sear the meat on all sides until nice and brown. Mix together the parsley, garlic, butter, thyme, paprika and salt and pepper. Put the meat in the oven and cook 30 minutes, then take the meat out of the oven and smear with the herb butter. Turn the heat down to 350, then cook another 20-40 minutes, until a thermometer stuck in the thickest part of the meat registers 130 for medium rare. Let rest, covered with foil, until the sauce is made. 

Pom and red wine reduction sauce

3/4 c red wine

1/3 c pomegranite juice

pan juice from the lamb

1 T horseradish mustard (or your favorite mustard)

salt and pepper

Drain the fat out of the pan you cooked the lamb in. Return it back to the heat with the juice and add wine and juice. Cook on medium high until reduced by at least half. Stir in the mustard, taste for salt and pepper, and cook another minute or two. Serve with the lamb.