Leg of Lamb with Tarragon and Fresh Mint Sauce

Leg of Lamb with Tarragon and Fresh Mint Sauce
Photo by Maren Caruso


  • 3 Tbs. chopped fresh tarragon
  • 3 Tbs. olive oil
  • 1 bunch fresh mint, chopped (about 1 cup)
  • ¼ cup olive oil
  • 5 lbs. boneless leg of lamb
  • 2 large cloves garlic, minced (about 1 Tbs)
  • 2 tsp. granulated sugar, more to taste
  • + 6 more ingredients
    • 2 large cloves garlic, finely chopped (about 1 Tbs.)
    • 1 Tbs. Dijon mustard
    • ½ cup dry red wine
    • Freshly ground black pepper
    • ¼ cup red-wine vinegar, more to taste
    • Kosher salt and freshly ground black pepper

In a large non-reactive dish, mix 2 Tbs. oil with the wine, mustard, garlic, tarragon, 2 Tbs. salt, and 1 tsp. black pepper. Add the lamb and coat with the marinade, cover, and refrigerate, flipping occasionally, for at least 8 hours and up to a day. Position a rack in the center of the oven and...

View full recipe at Fine Cooking


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