Roast Leg Of Lamb With Tarragon-Mint Butter
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Tarragon (chopped fresh)3 tbsps
Mint (chopped fresh)2 tbsps
Olive Oil2 cups
Red Wine (dry)2 tsps
Orange Peel (finely grated)Directions:
1
For herb butter: Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended
2
Transfer 1/4 cup herb butter to small bowl and reserve for vegetables
3
DO AHEAD: Can be made 1 day ahead
4
Cover both bowls and chill
5
Bring medium bowl of herb butter to room temperature before using
6
Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended
7
Transfer 1/4 cup herb butter to small bowl and reserve for vegetables
8
DO AHEAD: Can be made 1 day ahead
9
Cover both bowls and chill
10
Bring medium bowl of herb butter to room temperature before using
11
For lamb: Using small sharp knife, make 1-inch-deep slits all over lamb
12
Insert 3 or 4 orange peel strips into each slit
13
DO AHEAD: Can be made 1 day ahead
14
Enclose lamb in plastic wrap and chill
15
Position rack in bottom third of oven and preheat to 450°F
16
Heat oil in very large skillet over medium-high heat
17
Sprinkle lamb with coarse salt and pepper
18
Add lamb to skillet; cook until brown on all sides, about 8 minutes
19
Transfer to roasting pan
20
Brush with 2 tablespoons herb butter
21
Roast lamb 15 minutes
22
Brush again with 2 tablespoons herb butter
23
Reduce temperature to 350°F
24
Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F for medium-rare, about 55 minutes
25
Transfer lamb to platter; reserve pan
26
Tent lamb loosely with foil; let rest 30 minutes
27
Spoon fat off any juices in roasting pan
28
Place pan over 2 burners on high heat
29
Add wine and broth and bring to boil, whisking to scrape up browned bits
30
Boil until sauce is reduced to 2 cups, about 5 minutes
31
Whisk in remaining herb butter and grated orange peel
32
Season sauce to taste with coarse salt and pepper
33
Spoon vegetables around lamb on platter; garnish with fresh herb sprigs
34
Serve with sauce
35
Using small sharp knife, make 1-inch-deep slits all over lamb
36
Insert 3 or 4 orange peel strips into each slit
37
DO AHEAD: Can be made 1 day ahead
38
Enclose lamb in plastic wrap and chill
39
Position rack in bottom third of oven and preheat to 450°F
40
Heat oil in very large skillet over medium-high heat
41
Sprinkle lamb with coarse salt and pepper
42
Add lamb to skillet; cook until brown on all sides, about 8 minutes
43
Transfer to roasting pan
44
Brush with 2 tablespoons herb butter
45
Roast lamb 15 minutes
46
Brush again with 2 tablespoons herb butter
47
Reduce temperature to 350°F
48
Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F for medium-rare, about 55 minutes
49
Transfer lamb to platter; reserve pan
50
Tent lamb loosely with foil; let rest 30 minutes
51
Spoon fat off any juices in roasting pan
52
Place pan over 2 burners on high heat
53
Add wine and broth and bring to boil, whisking to scrape up browned bits
54
Boil until sauce is reduced to 2 cups, about 5 minutes
55
Whisk in remaining herb butter and grated orange peel
56
Season sauce to taste with coarse salt and pepper
57
Spoon vegetables around lamb on platter; garnish with fresh herb sprigs
58
Serve with sauce