Roasted Whole Leg of Lamb with Fresh Herb Rub

Name: Roasted Whole Leg of Lamb with Fresh Herb Rub
Yield: serves 8
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

January 26, 2012

Recipe information

Yield
serves 8

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

Preparation

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

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsRed Wine Wine Alcohol Beverages French European Leg of Lamb Lamb Meat Rosemary Herbs & Spices Thyme Potato Root Vegetable Vegetable Beef Main Dinner Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes