Roast Leg of Lamb with Tarragon-Mint Butter

Ingredients

• •¾ cup unsalted butter
• •3 tablespoons fresh tarragon
• •3 tablespoons fresh mint
• •4 teaspoons tarragon vinegar
• •2 teaspoons coarse kosher salt
• •1 piece leg of lamb
• •1 tablespoon orange peel
• •2 tablespoons olive oil
• •1 to taste coarse kosher salt
• •2 cups dry red wine
• •1⅓ cups low-salt chicken broth
• •2 teaspoons orange peel
• •
• •1 as needed fresh herbs

Cooking Instructions

1. 1.

   Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons 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 temperature before using.

   10 min

2. 2.

   Using small sharp knife, make 1-inch-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.

   15 min

3. 3.

   Position rack in bottom third of oven and preheat to 450°F. 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 minutes. Brush again with 2 tablespoons herb butter.

   25 min

4. 4.

   Reduce temperature to 350°F. Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.

   85 min

5. 5.

   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.

   10 min

6. 6.

   Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.

   5 min