The classic spring roast lamb gets a mini makeover with a herbaceous horseradish crust, and a simple red wine pan dripping sauce is the perfect complement.

Instructions:

1. Move the roasting rack to the middle of the oven, and preheat to 400°F.
2. In a food processor, blend the butter, garlic, horseradish, rosemary, thyme, sage, salt, and pepper, creating a paste. Place the lamb on the rack, and generously coat with the horseradish-herb paste.
3. Roast for 30 minutes. Remove the rack, and carefully deglaze the lamb with the wine, using a spatula to scrape the bottom of the pan to pick up any brown bits, and whisk. Return to the oven, reduce heat to 300°F, and continue to cook for 15 minutes.
4. Carefully pour pan drippings into a gravy boat before serving. Let the roast rest for 15 minutes before slicing.

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