My F&W
quick save (...)
Herb-Crusted Leg of Lamb
© Tara Sgroi

Herb-Crusted Leg of Lamb

  • SERVINGS: 8
  1. 1/4 cup parsley leaves, chopped
  2. 3 garlic cloves, minced
  3. 2 teaspoons fresh rosemary, finely chopped
  4. 1 teaspoon fresh thyme, chopped
  5. 3/4 teaspoon dried lavender (optional)
  6. One 4-pound boneless leg of lamb, trimmed of all fat
  7. Salt and freshly ground pepper
  8. 4 cups chicken stock or canned low-sodium broth
  9. 1 teaspoon fennel seeds, lightly crushed
  1. In a small bowl, combine the parsley, garlic, rosemary, thyme and lavender. Spread the lamb on a work surface, boned side up and season generously with salt and pepper. Spread half of the herb mixture over the lamb and roll it into a roast. Tie the lamb with kitchen string at 1-inch intervals. Spread the remaining herb mixture all over the outside of the roast and season with salt and pepper. Let the roast stand at room temperature for 1 hour.
  2. Meanwhile, in a large skillet, boil the stock over moderately high heat until reduced to 1 cup, about 30 minutes.
  3. Preheat the oven to 450°. Set the lamb in a roasting pan and roast in the oven for 10 minutes. Reduce the oven temperature to 350°. Cook the lamb for 45 minutes longer, or until an instant-read thermometer inserted in the thickest part registers 125° for medium-rare or 140° for medium.
  4. Transfer the lamb to a carving board, cover loosely with foil and let stand for 10 minutes. Add the fennel seeds to the roasting pan and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the reduced stock and cook, scraping up any browned bits on the bottom of the pan; season with salt and pepper.
  5. Discard the string. Carve the lamb into thick slices and arrange on a platter. Pour any carving juices into the sauce, spoon it over the lamb and serve.
Make Ahead The recipe can be prepared through Step 1 and refrigerated overnight. Bring the lamb to room temperature before roasting.

Suggested Pairing

An earthy, herbal Merlot will balance the rich, herb-crusted lamb and have enough acidity to complement the bold flavors in the asparagus salad accompaniment.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.