Subj : Top 10 Leg O Lamb - 01
To   : All
From : Dave Drum
Date : Fri Aug 16 2024 21:28:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "It's the moment you think you can't that you realise you can" Celine 
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