Leg of Lamb

• 8 ounces leg of lamb
• 1 sprig fresh thyme leaves, finely chopped, or 1

Season the lamb with the thyme, oregano, and salt. Heat 1 tablespoon of the olive oil in a Dutch oven, add the lamb, and sear, turning until it is browned on all sides. Add the onion, pepper, carrots, red wine, and vino seco. Scrape up all the drippings from the pan, bring to a boil over high heat,