Roast Leg of Lamb with Tarragon-Mint Butter

Ingredients for Roast Leg of Lamb with Tarragon-Mint Butter

• 170g (1 1/2 sticks) unsalted butter, room temperature

• 45ml chopped fresh tarragon

• 45ml chopped fresh mint

• 4 teaspoons tarragon vinegar

• 2 teaspoons coarse kosher salt

• 1 2.9kg 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

• 475ml dry red wine

• 325ml low-salt chicken broth

• 2 teaspoons finely grated orange peel

• Fresh tarragon and mint sprigs (for garnish)

How to make Roast Leg of Lamb with Tarragon-Mint Butter

Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 60g herb butter to small bowl and reserve for vegetables. DO AHEAD: Can be made 1 day ahead. Cover both bowls and chill. Bring medium bowl of herb butter to room temperature before using.

Using small sharp knife, make 1-inch-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit. DO AHEAD: Can be made 1 day ahead. Enclose lamb in plastic wrap and chill.

Position rack in bottom third of oven and preheat to 232°C. 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.

Reduce temperature to 177°C. Continue to roast lamb until thermometer inserted into thickest part registers 57°C to 60°C for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.

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 475ml , about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and pepper.

Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.