Get ready for Easter dinner with this wonderful leg of lamb recipe straight from Williams-Sonoma.Â
Roasted Leg of Lamb
Ask your butcher to bone and butterfly the lamb, which involves cutting the meat almost all the way through so it can be opened up to lie relatively flat, like a book.
3 garlic cloves, finely minced
3 Tbs. chopped fresh mint
3 Tbs. chopped fresh oregano
2 Tbs. olive oil, plus more as needed
1 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
1 boneless leg of lamb, about 4 lb., butterflied
2 Tbs. wild game demi-glace or white wine
1/2 cup chicken stock
2 Tbs. unsalted butter
Preheat an oven to 350Â°F.
In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2- to 3-inch intervals.
In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown on all sides, 4 to 5 minutes per side. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130Â°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.
Skim the fat from the pan and set over medium heat. Add the demi-glace and stock and cook, stirring to scrape up the browned bits from the pan bottom. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper.
Snip the strings and thinly slice the lamb across the grain. Arrange on a warmed platter and pass the sauce alongside. Serves 8 to 10.