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Roast Leg of Lamb with Tarragon-Mint Butter

Roast Leg of Lamb with Tarragon-Mint Butter


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Ingredients

Herb Vutter

  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 3 tablespoons chopped fresh tarragon
  • 3 tablespoons chopped fresh mint
  • 4 teaspoons tarragon vinegar
  • 2 teaspoons coarse kosher salt

Lamb

  • 1 6½-pound leg of lamb with bone, well trimmed
  • 1 tablespoon 1-inch-long very thin strips orange peel (orange part only)
  • Coarse kosher salt and freshly ground black pepper
  • 1⅓ cups low-salt chicken broth
  • 2 teaspoons finely grated orange peel
  • Fresh tarragon and mint sprigs (for garnish)

Recipe Preparation

Herb Butter

  • Stir butter, tarragon, mint, tarragon vinegar, and salt in a medium bowl until well blended. Transfer ¼ cup herb butter to a small bowl and reserve for vegetables.

  • Do Ahead: Herb butter can be made 1 day ahead. Cover and chill. Bring herb butter to room temperature before using.

Lamb

  • Using a small sharp knife, make 1"-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit.

  • Position rack in bottom third of oven and preheat to 450°. Heat oil in a very large skillet over medium-high. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer to a roasting pan. Brush with 2 Tbsp. herb butter. Roast lamb 15 minutes. Brush again with 2 Tbsp. herb butter.

  • Reduce temperature to 350°. Continue to roast lamb until a thermometer inserted into thickest part registers 135°–140° for medium-rare, about 55 minutes. Transfer lamb to a platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.

  • Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine and broth and bring to a boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with salt and pepper.

  • Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.

Recipe by Betty Rosbottom,Reviews Section

Watch the video: Leg of Lamb - Easter Recipe with Gordon Ramsay


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