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Roast Leg of Lamb with Tarragon-Mint Butter

4.7

(14)

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Roast Leg of Lamb with Tarragon-Mint ButterPhoto by Lisa Hubbard

A spring herb butter makes the lamb fresh and lively. Be sure to reserve 1/4 cup of the butter for flavoring the Garland of Spring Vegetables .

Recipe information

  • Yield

    Makes 8 servings

Ingredients

Herb butter:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh mint
4 teaspoons tarragon vinegar
2 teaspoons coarse kosher salt

For lamb:

1 6 1/2-pound leg of lamb with bone, well trimmed
1 tablespoon 1-inch-long very thin strips orange peel (orange part only)
2 tablespoons olive oil
Coarse kosher salt
2 cups dry red wine
1 1/3 cups low-salt chicken broth
2 teaspoons finely grated orange peel
Fresh tarragon and mint sprigs (for garnish)

Preparation

  1. For herb butter:

    Step 1

    Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons 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.

  2. For lamb:

    Step 2

    Using small sharp knife, make 1-inch-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.

    Step 3

    Position rack in bottom third of oven and preheat to 450°F. 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 tablespoons herb butter. Roast lamb 15 minutes. Brush again with 2 tablespoons herb butter.

    Step 4

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

    Step 5

    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.

    Step 6

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

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