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Recipes
April 2009

Roast Leg of Lamb with Tarragon-Mint Butter

By Betty RosbottomPhotography by Lisa Hubbard

5.0

(1)

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Recipe information

  • Yield

    8 Servings

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)

2

tablespoons olive oil

Coarse kosher salt and freshly ground black pepper

2

cups dry red wine

1⅓

cups low-salt chicken broth

2

teaspoons finely grated orange peel

Garland of Spring Vegetables

Fresh tarragon and mint sprigs (for garnish)

Need to make a substitution?

Preparation

  1. Herb Butter

    Step 1

    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.

    Step 2

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

  2. Lamb

    Step 3

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

    Step 4

    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.

    Step 5

    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.

    Step 6

    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.

    Step 7

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

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