Photo: Christopher Testani; Styling: Carla Gonzalez-Hart
We call for a boneless leg of lamb for convenience; if you'd rather use a bone-in leg, it may take an hour to reach 130°.
Serves 6 (serving size: 3 ounces lamb and about 2 tablespoons sauce)
1. Preheat oven to 425°.
2. Combine first 6 ingredients; rub over lamb.
3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl. Add lamb; cook 10 minutes, turning to brown on all sides. Place pan in oven. Roast at 425° for 20 minutes or until a thermometer inserted in center registers 130°. Remove lamb from pan; let stand at room temperature for 20 minutes. Cut across the grain into thin slices.
4. Heat pan over medium-high heat. Add thyme, dates, and shallot; sauté 2 minutes, scraping to loosen browned bits. Add wine; cook 2 minutes or until syrupy. Add stock; cook until reduced to 1/2 cup. Stir in olives, juice, and honey. Cook 3 minutes or until slightly thickened. Serve sauce with lamb.