Roast Leg of Lamb with Tarragon-Mint Butter

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network