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Roast Leg of Lamb with Tarragon-Mint Butter Recipe

Roast Leg of Lamb with Tarragon-Mint Butter Recipe

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Roast Leg of Lamb with Tarragon-Mint Butter

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Ingredients

Count

Nutrition

972

Calories

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Ingredients:

Serving

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tbsp chopped fresh tarragon
3 tbsp chopped fresh mint
4 tsp tarragon vinegar
2 tsp coarse kosher salt
1 6 1/2- lb leg of lamb with bone, well trimmed
1 tbsp 1-inch-long very thin strips orange peel
2 tbsp olive oil
coarse kosher salt
2 cups dry red wine
1 1/3 cups low-salt chicken broth
2 tsp finely grated orange peel
fresh tarragon and mint sprigs (for garnish)

Directions:

For herb butter: Stir 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.
For lamb: 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	971.53 Kcal (4068 kJ)
Calories from fat	579.23 Kcal
		% Daily Value*
Total Fat	64.36g	99%
Cholesterol	273.61mg	91%
Sodium	622.63mg	26%
Potassium	1303.56mg	28%
Total Carbs	15.29g	5%
Sugars	9.75g	39%
Dietary Fiber	1.24g	5%
Protein	71.46g	143%
Vitamin C	3.7mg	6%
Vitamin A	0.4mg	13%
Iron	41.2mg	229%
Calcium	74.9mg	7%

Amount Per 100 g
Calories	197.53 Kcal (827 kJ)
Calories from fat	117.76 Kcal
		% Daily Value*
Total Fat	13.08g	99%
Cholesterol	55.63mg	91%
Sodium	126.59mg	26%
Potassium	265.03mg	28%
Total Carbs	3.11g	5%
Sugars	1.98g	39%
Dietary Fiber	0.25g	5%
Protein	14.53g	143%
Vitamin C	0.8mg	6%
Vitamin A	0.1mg	13%
Iron	8.4mg	229%
Calcium	15.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.