Roast Leg of Lamb with Tarragon-Mint Butter

Roast Leg of Lamb with Tarragon-Mint Butter
Photo by Lisa Hubbard


  • 1 tablespoon 1-inch-long very thin strips orange peel (orange part only)
  • 1 1/3 cups low-salt chicken broth
  • Fresh tarragon
  • 2 teaspoons finely grated orange peel
  • 3 tablespoons fresh tarragon
  • ¾ cup unsalted butter
  • + 8 more ingredients
    • 3 tablespoons fresh mint
    • 4 teaspoons tarragon vinegar
    • 1 6 1/2-pound leg of lamb with bone, well trimmed
    • 2 cups dry red wine
    • 2 tablespoons olive oil
    • Coarse kosher salt
    • and mint sprigs (for garnish)
    • 2 teaspoons coarse kosher salt

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 ...

View full recipe at Epicurious


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