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
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.
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.
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.