Roasted Whole Leg Of Lamb With Fresh Herb Rub Recipe

Ingredients

1 six- to seven-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 canned beef stock

Preparation

Preheat oven to 500 degrees. Season lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over lamb; coat evenly with thyme and rosemary, patting gently.

Rub oil over bottom of roasting pan; cover with herb bunches. Place lamb on top. Roast 20 minutes; reduce heat to 375 degrees. Add onions, carrots, celery, and potatoes; season with salt and pepper. Roast until meat thermometer inserted near center, avoiding bone, reads 140 degrees, about 70 minutes. Transfer lamb and vegetables to a platter; let rest 20 minutes.

Meanwhile, make sauce: Knead flour and butter together. Pour off fat; place pan over medium heat. Add wine; reduce by half. Add remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.