MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Leg Of Lamb w/Tarragon-Mint Butter
Categories: Lamb/mutton, Poultry, Wine, Herbs
Yield: 8 Servings

MMMMM------------------------HERB BUTTER-----------------------------
3/4 c Unsalted butter; room temp
3 tb Chopped fresh tarragon
3 tb Chopped fresh mint
4 ts Tarragon vinegar
2 ts Coarse kosher salt

MMMMM----------------------------LAMB---------------------------------
6 1/2 lb Leg of lamb; bone in, well
- trimmed
1 tb 1" long very thin strips
- orange peel (orange part
- only)
2 tb Olive oil
Coarse kosher salt
2 c Dry red wine
1 1/3 c Chicken broth
2 ts Fine grated orange peel
Fresh tarragon and mint
- sprigs (for garnish)

FOR HERB BUTTER: Stir butter, tarragon, mint, tarragon
vinegar, and 2 ts 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 temp
before using.

FOR LAMB: Using small sharp knife, make 1" 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
450øF/232øC. 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 min. Brush again
with 2 tablespoons herb butter.

Reduce temperature to 350øF/175øC. Continue to roast lamb
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.

by Betty Rosbottom

Bon Appétit | April 2009

Yield: Makes 8 servings

MM Format by Dave Drum - 09 April 2009

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