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magazine roast leg of lamb with tarragon mint butter
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(91)
5.0
(5)
Easy
Recipes
Reverse-searing results in a perfectly cooked roast beef with a mouthwatering crust.
4.7
(4.67)
Recipes
This is a great roast to knock out in the morning.
5.0
(5)
Easy
Recipes
A 4-ingredient glaze spikes holiday ham with extra flavor, while a gentle poaching to start keeps it extra juicy.
Recipes
There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.
5.0
(5)
Recipes
This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.
4.0
(4.22)
Recipes
Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.
3.5
(3.52)
Recipes
Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.
4.0
(4.2)
Recipes
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.
4.3
(4.33)
Recipes
This impressive-looking roast is easy to carve once you get started.
4.0
(3.82)
Easy
Recipes
Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant into the oven together and they’ll be done at the same time.
1.0
(1)
Recipes
Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.
3.0
(3)
Recipes
Give past-their-prime berries a new lease on life as a luscious, buttery pan sauce.
4.0
(4)
Recipes
Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle.
4.0
(4)
Easy
3.6
(3.6)
Recipes
A stunning main and side all in one dish.
5.0
(5)
Recipes
Ask your butcher for a whole leg, which will include part of the sirloin.
4.4
(4.43)
Recipes
Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.
4.6
(4.6)
Recipes
Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.
4.5
(4.5)
Recipes
It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.
3.4
(3.4)
