Preheat the oven to 425 degrees F.
Rub the lamb leg with olive oil and season with salt and pepper.
Combine rosemary, thyme and juniper and rub all over lamb.
Set aside to marinate - 30 minutes or up to 4 hours.
Select a roasting pan large enough to hold the lamb leg. Place a metal rack in the bottom of the pan to keep the lamb elevated. Place the lamb leg fat side up on the rack and roast in the preheated oven for 20 minutes.
Pour in wine and chicken stock and reduce the oven temperature to 325 degrees F. Continue to roast to desired doneness, 45 minutes to 1 hour, for medium rare (internal temperature of 125 degrees F - 130 degrees F).
Remove lamb from the oven and transfer to a platter. Tent with foil to keep warm as it rests. Set the roasting pan on the stove and bring the pan juices to a boil, scraping up any browned bits. Reduce, if necessary, and season with salt and pepper.
Skim off any fat from the pan juices before serving. Carve the leg and serve warm with pan juices.
Recipe provided by Chef Shellie Kark, Kitchencue
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