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Lamb Roasted with Shallots, Mustard and Herbs

Lamb Roasted with Shallots, Mustard and Herbs
Shallots are roasted along with the lamb, then they're incorporated into a pan sauce made from wine and stock and enriched with beef demi-glace. Serve with potatoes and carrots, which can be steamed on the stovetop while the lamb roasts.

Ingredients:

  • Zest of 3 lemons
  • 6 garlic cloves, minced
  • 1 1⁄2 Tbs. herbes de Provence
  • 1 1⁄2 tsp. kosher salt, plus more, to taste
  • 1⁄2 tsp. freshly ground pepper, plus more,
      to taste
  • 3 Tbs. Dijon mustard
  • 3 Tbs. extra-virgin olive oil
  • 1 lb. shallots, peeled and halved
  • 1 bone-in leg of lamb, about 6 lb.
  • 1⁄4 cup white wine
  • 1⁄2 cup chicken stock
  • 2 tsp. beef demi-glace
  • 2 Tbs. unsalted butter, at room temperature
  • Cooked potatoes and carrots for serving

Directions:

Preheat an oven to 450°F.

In a small bowl, stir together the lemon zest, garlic, herbes de Provence, the 1 1⁄2 tsp. salt, the 1⁄2 tsp. pepper, the mustard and 2 Tbs. of the olive oil.

In a bowl, combine the shallots, 2 Tbs. of the herb-mustard paste and the remaining 1 Tbs. olive oil and stir to coat evenly. Transfer to a large oval roasting pan and spread the shallots out in an even layer.

Rub the lamb with the remaining herb-mustard paste. Place the lamb on the shallots and roast for 30 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130º to 135ºF for medium-rare to medium, 45 to 50 minutes more. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes; leave the shallots in the pan.

Set the roasting pan over medium-high heat and bring the juices to a simmer. Add the wine and cook, stirring to scrape up the browned bits from the pan bottom, about 1 minute. Stir in the stock and demi-glace and simmer until thickened, about 5 minutes. Whisk in the butter and season with salt and pepper.

Cut the lamb into slices 1⁄2 inch thick and arrange on a warmed platter. Transfer the sauce to a sauceboat. Serve immediately with potatoes and carrots. Serves 6 to 8.

Williams-Sonoma Kitchen