Roast Leg of Lamb with Tarragon-Mint Butter
Roast Leg of Lamb with Tarragon-Mint Butter is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir 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: 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 450°F.
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 350°F.
Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F 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 2 cups, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.