Herbed Lamb With Mint Shallot Sauce And Rutabaga Purée
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
52
Sourness
35
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Sage (chopped fresh)1 tbsp
Rosemary (chopped fresh)1 tbsp
Thyme (chopped fresh)1 tbsp
Tarragon (chopped fresh)1 tbsp
Butter (softened)1 tbsp
All-Purpose Flour1 cup
Shallot (finely chopped)1 cup
White Wine (dry)Directions:
1
For Lamb: Preheat oven to 375°F Trim excess fat from lamb
2
Using sharp knife, score 1/4-inch-deep crosshatch pattern all over top of lamb
3
Rub lamb with vegetable oil
4
Sprinkle lamb with salt and pepper
5
Mix parsley, sage, rosemary, thyme and tarragon in small bowl
6
Rub herb mixture all over lamb, pressing firmly to adhere
7
Place lamb in large roasting pan
8
Roast until thermometer inserted into lamb registers 155°F, about 1 hour 45 minutes
9
Remove lamb from oven and let stand 15 minutes
10
Pour pan juices into glass measuring cup; degrease pan juices
11
Mix butter and flour in small bowl
12
Combine shallots and wine in heavy small saucepan
13
Boil until most of liquid evaporates, about 2 minutes
14
Add chicken broth and boil 2 minutes
15
Whisk in flour mixture and chopped fresh mint
16
Boil until thickened to sauce consistency, whisking occasionally, about 5 minutes
17
Whisk in any degreased lamb juices
18
Season sauce to taste with salt and pepper
19
Preheat oven to 375°F Trim excess fat from lamb
20
Using sharp knife, score 1/4-inch-deep crosshatch pattern all over top of lamb
21
Rub lamb with vegetable oil
22
Sprinkle lamb with salt and pepper
23
Mix parsley, sage, rosemary, thyme and tarragon in small bowl
24
Rub herb mixture all over lamb, pressing firmly to adhere
25
Place lamb in large roasting pan
26
Roast until thermometer inserted into lamb registers 155°F, about 1 hour 45 minutes
27
Remove lamb from oven and let stand 15 minutes
28
Pour pan juices into glass measuring cup; degrease pan juices
29
Mix butter and flour in small bowl
30
Combine shallots and wine in heavy small saucepan
31
Boil until most of liquid evaporates, about 2 minutes
32
Add chicken broth and boil 2 minutes
33
Whisk in flour mixture and chopped fresh mint
34
Boil until thickened to sauce consistency, whisking occasionally, about 5 minutes
35
Whisk in any degreased lamb juices
36
Season sauce to taste with salt and pepper
37
Place lamb on platter
38
Surround with mint and parsley sprigs
39
Serve lamb with sauce and Rutabaga Puree
40
Place lamb on platter
41
Surround with mint and parsley sprigs
42
Serve lamb with sauce and Rutabaga Puree