Herbed Lamb with Mint Shallot Sauce and Rutabaga Pu

Name: Herbed Lamb with Mint Shallot Sauce and Rutabaga Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 6- to 7-pound leg of lamb; Vegetable oil; 1/3 cup chopped fresh parsley; 1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage; 1 tablespoon chopped fresh rosemary or 1 teaspoon dried; 1 tablespoon chopped fresh thyme or 1 teaspoon dried; 1 tablespoon chopped fresh tarragon or 1 teaspoon dried; 1 tablespoon butter, softened; 1 tablespoon all purpose flour; 1/3 cup finely chopped shallots; 1/4 cup dry white wine; 1 cup canned low-salt chicken broth; 1 tablespoon chopped fresh mint; Fresh mint sprigs; Fresh parsley sprigs; Rutabaga Puree

Servings: persons

1 6- to 7-pound leg of lamb
Vegetable oil
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 tablespoon butter, softened
1 tablespoon all purpose flour
1/3 cup finely chopped shallots
1/4 cup dry white wine
1 cup canned low-salt chicken broth
1 tablespoon chopped fresh mint
Fresh mint sprigs
Fresh parsley sprigs
Rutabaga Puree

1
Preheat oven to 375F Trim excess fat from lamb.
2
Using sharp knife, score 1/4-inch-deep crosshatch pattern all over top of lamb.
3
Rub lamb with vegetable oil.
4
Sprinkle lamb with salt and pepper.
5
Mix parsley, sage, rosemary, thyme and tarragon in small bowl.
6
Rub herb mixture all over lamb, pressing firmly to adhere.
7
Place lamb in large roasting pan.
8
Roast until thermometer inserted into lamb registers 155F, about 1 hour 45 minutes.
9
Remove lamb from oven and let stand 15 minutes.
10
Pour pan juices into glass measuring cup; degrease pan juices.
11
Mix butter and flour in small bowl.
12
Combine shallots and wine in heavy small saucepan.
13
Boil until most of liquid evaporates, about 2 minutes.
14
Add chicken broth and boil 2 minutes.
15
Whisk in flour mixture and chopped fresh mint.
16
Boil until thickened to sauce consistency, whisking occasionally, about 5 minutes.
17
Whisk in any degreased lamb juices.
18
Season sauce to taste with salt and pepper.
19
Place lamb on platter.
20
Surround with mint and parsley sprigs.
21
Serve lamb with sauce and Rutabaga Puree.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 6- to 7-pound leg of lamb, Vegetable oil, 1/3 cup chopped fresh parsley, 1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage, and more.

Yes, Herbed Lamb with Mint Shallot Sauce and Rutabaga Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbed Lamb with Mint Shallot Sauce and Rutabaga Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions