Roast Leg of Lamb with Tarragon-Mint Butter

Name: Roast Leg of Lamb with Tarragon-Mint Butter
Total time: 2 h 30 min
Yield: 8 servings
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

A succulent leg of lamb infused with orange peel and served with a flavorful tarragon-mint butter sauce. This elegant roast is perfected with a wine reduction sauce and fresh herbs.

8 servings

2 hr 30 min

Published October 4, 2025

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

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

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

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

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

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

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

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

5 min