Title: Roast Leg Of Lamb With Tarragon-Mint Butter
Categories: Lamb/mutton, Poultry, Wine, Herbs
Yield: 8 Servings
MMMMM------------------------HERB BUTTER-----------------------------
3/4 c Unsalted butter; room temperature
3 tb Fresh tarragon; chopped
3 tb Fresh mint; chopped
4 ts Tarragon vinegar
2 ts Coarse kosher salt
MMMMM----------------------------LAMB---------------------------------
6 1/2 lb Leg of lamb; bone in, well
- trimmed
1 tb 1" long very thin strips
- orange peel (orange part
- only)
2 tb Olive oil
Coarse kosher salt
2 c Dry red wine
1 1/3 c Chicken broth
2 ts Fine grated orange peel
Fresh tarragon and mint
- sprigs (for garnish)
For Herb Butter:
Stir butter, tarragon, mint, tarragon vinegar, and 2 ts coarse salt
in medium bowl until well blended. Transfer 1/4 cup herb butter to
small bowl and reserve for vegetables.
Do Ahead:
Can be made 1 day ahead. Cover both bowls and chill. Bring medium
bowl of herb butter to room temperature before using.
For Lamb:
Using small sharp knife, make 1" deep slits all over lamb. Insert 3
or 4 orange peel strips into each slit.
Do Ahead:
Can be made 1 day ahead. Enclose lamb in plastic wrap and chill.
Position rack in bottom third of oven and preheat to 450 F/232 C.
Heat oil in very large skillet over medium high heat. Sprinkle lamb
with coarse salt and pepper. Add lamb to skillet; cook until brown
on all sides, about 8 minutes. Transfer to roasting pan. Brush with
2 tb herb butter. Roast lamb 15 minutes. Brush again with 2 tb herb
butter.
Reduce temperature to 350 F/175 C. Continue to roast lamb about
55 minutes. Transfer lamb to 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 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 coarse salt and pepper.
Spoon vegetables around lamb on platter; garnish with fresh herb
sprigs. Serve with sauce.
