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Gallery Roasted Whole Leg of Lamb with Fresh Herb Rub Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1 six- to seven-pound leg of lamb, trimmed Coarse salt and freshly ground pepper 2 garlic cloves, thinly sliced 2 tablespoons plus 2 teaspoons Dijon mustard 2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish 1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish 2 tablespoons extra-virgin olive oil 2 onions, peeled and quartered 4 carrots, peeled 4 stalks celery 6 new potatoes, halved if large 2 tablespoons all-purpose flour 2 tablespoons unsalted butter, softened 1/2 cup dry red wine 1 cup homemade or canned beef stock

Gallery Roasted Whole Leg of Lamb with Fresh Herb Rub

Recipe Summary Servings: 8

Roasted Whole Leg of Lamb with Fresh Herb Rub

Roasted Whole Leg of Lamb with Fresh Herb Rub

Roasted Whole Leg of Lamb with Fresh Herb Rub

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1 six- to seven-pound leg of lamb, trimmed Coarse salt and freshly ground pepper 2 garlic cloves, thinly sliced 2 tablespoons plus 2 teaspoons Dijon mustard 2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish 1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish 2 tablespoons extra-virgin olive oil 2 onions, peeled and quartered 4 carrots, peeled 4 stalks celery 6 new potatoes, halved if large 2 tablespoons all-purpose flour 2 tablespoons unsalted butter, softened 1/2 cup dry red wine 1 cup homemade or canned beef stock

Directions

Preheat oven to 500 degrees. Season lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over lamb; coat evenly with thyme and rosemary, patting gently.

Rub oil over bottom of roasting pan; cover with herb bunches. Place lamb on top. Roast 20 minutes; reduce heat to 375 degrees. Add onions, carrots, celery, and potatoes; season with salt and pepper. Roast until meat thermometer inserted near center, avoiding bone, reads 140 degrees, about 70 minutes. Transfer lamb and vegetables to a platter; let rest 20 minutes.

Meanwhile, make sauce: Knead flour and butter together. Pour off fat; place pan over medium heat. Add wine; reduce by half. Add remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.

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All Reviews for Roasted Whole Leg of Lamb with Fresh Herb Rub

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Whole Leg of Lamb with Fresh Herb Rub

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest