Leg of Lamb (Crusted Herbed With Roasted Garlic Sauce) 🍖
Description: Elevate your dinner game with this exquisite Leg of Lamb recipe, featuring a tantalizing crust of fresh herbs and a decadent roasted garlic sauce. Perfect for any occasion, this dish is sure to impress even the most discerning palates.
Cook Time: 45 minutes
Prep Time: 20 minutes
Total Time: 1 hour and 5 minutes
Recipe Category: Lamb/Sheep
Keywords: Meat, Weeknight, < 4 Hours
Nutritional Information (per serving):
- Calories: 1506.5
- Fat Content: 114.5g
- Saturated Fat Content: 45.9g
- Cholesterol Content: 398.9mg
- Sodium Content: 674.9mg
- Carbohydrate Content: 5.2g
- Fiber Content: 1.4g
- Sugar Content: 0.6g
- Protein Content: 103.5g
Ingredients:
- 1 boneless leg of lamb
- 4 tablespoons extra virgin olive oil
- 1/2 cup Dijon mustard
- Fresh thyme leaves
- Fresh rosemary leaves
- Fresh sage leaves
- Fresh flat-leaf parsley
- 10 garlic cloves
- 1/2 cup dry white wine
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Instructions:
-
Sear the Lamb: Begin by preheating your oven to 350 degrees Fahrenheit. In a roasting pan, heat 2 tablespoons of extra-virgin olive oil over high heat until very hot. Carefully place the boneless leg of lamb into the pan, fat side down, and sear until golden brown. Then, flip the lamb over and sear the other side.
-
Rest the Lamb: Once seared, remove the lamb from the heat and allow it to rest for 5 minutes.
-
Apply Mustard and Season: Brush both sides of the seared lamb with Dijon mustard, ensuring an even coating. Season generously with salt and pepper to taste.
-
Prepare Herb Crust: In a small bowl, mix together fresh thyme leaves, rosemary leaves, sage leaves, and flat-leaf parsley.
-
Coat Lamb in Herbs: Dredge both sides of the lamb in the herb mixture, pressing lightly to ensure the herbs adhere to the surface.
-
Roast the Lamb: In the same roasting pan, add the 10 garlic cloves and place the lamb on top of the garlic. Transfer the pan to the preheated oven and roast the lamb for 15 to 20 minutes, or until it reaches your desired level of doneness. For a medium-rare lamb, aim for an internal temperature of 145 degrees Fahrenheit.
-
Rest and Tent: Once cooked to perfection, remove the lamb from the oven and from the roasting pan. Wrap the lamb loosely in aluminum foil and allow it to rest for at least 10 minutes. This resting period allows the juices to redistribute, resulting in a moist and tender final product.
-
Prepare Roasted Garlic Sauce: While the lamb is resting, place the roasting pan on the stovetop over medium heat. Remove the roasted garlic cloves from the pan and set them aside. Discard any excess fat from the pan.
-
Deglaze and Reduce: Add the dry white wine and broth to the pan, scraping up any browned bits from the bottom. Allow the mixture to simmer until it has reduced by half, intensifying the flavors.
-
Blend the Sauce: Transfer the roasted garlic cloves to a blender or food processor. Pour in the reduced wine and broth mixture and puree until smooth. Add the unsalted butter and pulse until fully incorporated, creating a velvety sauce.
-
Season and Serve: Season the roasted garlic sauce with salt and pepper to taste. Slice the rested leg of lamb and serve with the rich and flavorful sauce drizzled over the top. Garnish with fresh herbs if desired.
Enjoy your culinary masterpiece! 🍽️
