Roasted Leg Of Lamb
Roasted Leg Of Lamb is rated
out of
5 by
1.
Prep Time:
15 minutes
Cook Time:
80 minutes
Servings:
10
Ask your butcher to bone and butterfly the lamb, which involves cutting the meat almost all the way through so it can be opened up to lie relatively flat, like a book. Our Green Pea Puree is the perfect accompaniment to the roasted lamb.
Ingredients:
- 3 garlic cloves, finely minced
- 3 Tbs. chopped fresh mint
- 3 Tbs. chopped fresh oregano
- 2 Tbs. olive oil, plus more as needed
- 1 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 boneless leg of lamb, about 4 lb., butterflied
- 2 Tbs. wild game demi-glace
- 1⁄2 cup chicken stock
- 2 Tbs. unsalted butter
Directions:
Preheat an oven to 350°F.
In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2 to 3-inch intervals.
In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown on all sides, 4 to 5 minutes per side. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.
Skim the fat from the pan and set over medium heat. Add the demi-glace and stock and cook, stirring to scrape up the browned bits from the pan bottom. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper.
Snip the strings and thinly slice the lamb across the grain. Arrange on a warmed platter and pass the sauce alongside. Serves 8 to 10.
Williams-Sonoma Kitchen
In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2 to 3-inch intervals.
In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown on all sides, 4 to 5 minutes per side. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.
Skim the fat from the pan and set over medium heat. Add the demi-glace and stock and cook, stirring to scrape up the browned bits from the pan bottom. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper.
Snip the strings and thinly slice the lamb across the grain. Arrange on a warmed platter and pass the sauce alongside. Serves 8 to 10.
Williams-Sonoma Kitchen
Rated 5 out of
5
by
TheVirginian from
Easy yet fancy
I made this for my boyfriend and my parents the day after Easter. I bought a half-leg instead of the full one in the recipe, but didn't halve the recommended amounts of oregano and garlic. Didn't have the twine so I threaded it with toothpicks-- it worked OK but will invest in butcher's twine next time. This got rave reviews. I loved the demiglace-- used beef & veal because I couldn't find the wild game kind but it was still excellent. Loved it with the mashed peas-- a very spring green color. Will probably make this again and again-- it was so easy yet pretty fancy.
Date published: 2012-04-11