Roasted whole leg of lamb with fresh herb rub
Instructions:
- 1 6- to 7-pound leg of lamb, trimmed Coarse salt and freshly ground pepper
- 2 garlic cloves, thinly sliced
- 2 tablespoons plus 2 teaspoons Dijon mustard
- 2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish
- 1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish
- 2 tablespoons extra-virgin olive oil
- 2 onions, peeled and quartered
- 4 carrots, peeled
- 4 stalks celery
- 6 new potatoes, halved if large
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1/ 2 cup dry red wine
- 1 cup homemade or low-sodium storebought beef stock
- Preheat the oven to 500ï€ F. Season the lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over the lamb; coat evenly with the thyme and rosemary, patting gently.
- Rub the oil over the bottom of a roasting pan; cover with herb bunches. Place the lamb on top. Roast 20 minutes; reduce heat to 375ï€ F. Add the onions, carrots, celery, and potatoes; season with salt and pepper. Roast until a meat thermometer inserted near center, avoiding bone, reads 140ï€ F, about 70 minutes. Transfer the lamb and vegetables to a platter; let rest 20 minutes.
- Meanwhile, make the sauce: Knead the flour and butter together. Pour off the fat; place the pan over medium heat. Add the wine; reduce by half. Add the remaining mustard and stock. Stir; reduce slightly.
- Strain into a saucepan; simmer. Add the butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.