Roast Leg Of Lamb With Tarragon-Mint Butter Recipe

Name: Roast Leg Of Lamb With Tarragon-Mint Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3 tablespoons chopped fresh tarragon; 3 tablespoons chopped fresh mint; 4 teaspoons tarragon vinegar; 2 teaspoons coarse kosher salt; 1 6 1/2-pound leg of lamb with bone, well trimmed; 1 tablespoon 1-inch-long very thin strips orange peel (orange part only); 2 tablespoons olive oil; Coarse kosher salt; 2 cups dry red wine; 1 1/3 cups low-salt chicken broth; 2 teaspoons finely grated orange peel; Fresh tarragon and mint sprigs (for garnish)

Servings: persons

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh mint
4 teaspoons tarragon vinegar
2 teaspoons coarse kosher salt
1 6 1/2-pound leg of lamb with bone, well trimmed
1 tablespoon 1-inch-long very thin strips orange peel (orange part only)
2 tablespoons olive oil
Coarse kosher salt
2 cups dry red wine
1 1/3 cups low-salt chicken broth
2 teaspoons finely grated orange peel
Fresh tarragon and mint sprigs (for garnish)

1
Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 1/4 cup herb butter to small bowl and reserve for vegetables. DO AHEAD:
2
Cover both bowls and chill. Bring medium bowl of herb butter to room temperature before using.
3
Using small sharp knife, make 1-inch-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit. DO AHEAD:
4
Enclose lamb in plastic wrap and chill.
5
Position rack in bottom third of oven and preheat to 450u00b0F. Heat oil in very large skillet over medium-high heat. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer to roasting pan. Brush with 2 tablespoons herb butter. Roast lamb 15 minutes. Brush again with 2 tablespoons herb butter.
6
Reduce temperature to 350u00b0F. Continue to roast lamb until thermometer inserted into thickest part registers 135u00b0F to 140u00b0F for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.
7
Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine and broth and bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and pepper.
8
Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.

581

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.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 3 tablespoons chopped fresh tarragon, 3 tablespoons chopped fresh mint, 4 teaspoons tarragon vinegar, and more.

Yes, Roast Leg Of Lamb With Tarragon-Mint Butter falls under the Meat & Poultry 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!

Roast Leg Of Lamb With Tarragon-Mint Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions