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Roasted Whole Leg of Lamb with Fresh Herb Rub

The aroma of a roasting leg of lamb will entice you with delicious promise long before you sit down to eat. This classic preparation -- smothered with Dijon mustard and herbs, surrounded by spring vegetables, and served with a rich pan sauce -- makes a dramatic focal point for a meal.

  • Servings: 8

Source: Martha Stewart Living, May 2002


  • 1 six- to seven-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 canned beef stock


  1. Preheat oven to 500 degrees. Season lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over lamb; coat evenly with thyme and rosemary, patting gently.

  2. Rub oil over bottom of roasting pan; cover with herb bunches. Place lamb on top. Roast 20 minutes; reduce heat to 375 degrees. Add onions, carrots, celery, and potatoes; season with salt and pepper. Roast until meat thermometer inserted near center, avoiding bone, reads 140 degrees, about 70 minutes. Transfer lamb and vegetables to a platter; let rest 20 minutes.

  3. Meanwhile, make sauce: Knead flour and butter together. Pour off fat; place pan over medium heat. Add wine; reduce by half. Add remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.

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