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Provençal-Roasted Leg of Lamb

Provençal-Roasted Leg of Lamb
To enhance the flavor of this leg of lamb, the meat is brushed with a mixture of mustard and herbes de Provence before roasting. Our Glazed Spring Vegetables are the perfect accompaniment (see related recipe at left).

Ingredients:

  • 1 boneless leg of lamb, about 4 lb., butterflied and trimmed of fat
  • 3 Tbs. Dijon mustard
  • 2 Tbs. herbes de Provence, coarsely ground with a mortar and pestle
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. vegetable oil
  • 3 leeks, white and light green portions, cleaned and quartered lengthwise
  • 1 cup pearl onions, peeled

Directions:

Preheat an oven to 450ºF.

Lay the leg of lamb flat on a cutting board. Using a meat pounder, lightly pound the lamb to an even 1 1/2-inch thickness. In a small bowl, stir together the mustard, herbes de Provence, salt and pepper. Brush the mustard mixture evenly over the inside surface of the lamb. Roll up the lamb and tie securely with kitchen twine at 2-inch intervals. Rub the outside of the lamb with salt, pepper and 1 Tbs. of the oil.

Heat a roasting pan over high heat. Sear the lamb on all sides until browned, 3 to 5 minutes per side.

In a bowl, stir together the leeks, pearl onions, the remaining 1 Tbs. oil, salt and pepper. Arrange the vegetables around the lamb. Transfer the pan to the oven and roast for 15 minutes. Reduce the oven temperature to 375ºF and continue to roast until an instant-read thermometer inserted into the thickest part of the meat registers 130º to 135ºF for medium-rare to medium, about 45 minutes more. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.

Remove the twine from the lamb, cut the meat into slices and arrange on a warmed platter. Skim the fat off the pan drippings and transfer the drippings to a sauceboat. Serve the lamb immediately with the leeks and pearl onions. Pass the pan drippings alongside. Serves 8.
Williams-Sonoma Kitchen.