Roasted Whole Leg of Lamb with Fresh Herb Rub Recipe

Name: Roasted Whole Leg of Lamb with Fresh Herb Rub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 6- to 7-pound leg of lamb, trimmed; Coarse salt and freshly ground pepper; 2 garlic cloves, thinly sliced; 2 tablespoons plus 2 teaspoons Dijon mustard; 2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish; 1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish; 2 tablespoons extra-virgin olive oil; 2 onions, peeled and quartered; 4 carrots, peeled; 4 stalks celery; 6 new potatoes, halved if large; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter, softened; 1/2 cup dry red wine; 1 cup homemade or low-sodium store-bought beef stock

Servings: persons

1 6- to 7-pound leg of lamb, trimmed
Coarse salt and freshly ground pepper
2 garlic cloves, thinly sliced
2 tablespoons plus 2 teaspoons Dijon mustard
2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish
1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish
2 tablespoons extra-virgin olive oil
2 onions, peeled and quartered
4 carrots, peeled
4 stalks celery
6 new potatoes, halved if large
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
1/2 cup dry red wine
1 cup homemade or low-sodium store-bought beef stock

1
Preheat the oven to 500F.
2
Season the lamb with salt and pepper.
3
Make 1-inch slits all over; place a sliver of garlic in each.
4
Rub 2 tablespoons mustard over the lamb; coat evenly with the thyme and rosemary, patting gently.
5
Rub the oil over the bottom of a roasting pan; cover with herb bunches.
6
Place the lamb on top.
7
Roast 20 minutes; reduce heat to 375F.
8
Add the onions, carrots, celery, and potatoes; season with salt and pepper.
9
Roast until a meat thermometer inserted near center, avoiding bone, reads 140F, about 70 minutes.
10
Transfer the lamb and vegetables to a platter; let rest 20 minutes.
11
Meanwhile, make the sauce: Knead the flour and butter together.
12
Pour off the fat; place the pan over medium heat.
13
Add the wine; reduce by half.
14
Add the remaining mustard and stock.
15
Stir; reduce slightly.
16
Strain into a saucepan; simmer.
17
Add the butter mixture in small pieces, whisking constantly.
18
Remove from heat; season with salt and pepper.
19
Garnish with herbs.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 6- to 7-pound leg of lamb, trimmed, Coarse salt and freshly ground pepper, 2 garlic cloves, thinly sliced, 2 tablespoons plus 2 teaspoons Dijon mustard, and more.

Yes, Roasted Whole Leg of Lamb with Fresh Herb Rub 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.

Roasted Whole Leg of Lamb with Fresh Herb Rub

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