Roast Leg of Lamb
Makes 8 Servings
Here we’ve topped lamb with a spiced fennel, ginger, pepper & allspice butter that turns into a flavorful crust in the oven.
INGREDIENTS
- 1 Bone-In Lamb Leg
- 1 cup Red Wine
- 1 cup Unsalted Butter
- Rub:
- 10 Allspice Berries
- 20 Black Peppercorns
- 1 tsp Ground Ginger
- 1 tbsp Fennel Pollen
- ½ stick Unsalted Butter, softened
DIRECTIONS
1
Preheat your oven to 400˚F.
- Make the Spice Rub:
2
Grind together the allspice and black peppercorns until they’re fine particles, but not dust. Mix them with the ground ginger and fennel pollen. Stir the spices into the softened butter.
3
Trim the silverskin and surface fat off of the leg of lamb (how to remove silverskin). Cut the meat off the narrow end of the leg and strip the bone clean (French it) for a better presentation.
4
Spread the spiced butter on the side of the leg opposite the inner joint. Put the leg in a roasting dish buttered-side-up.
5
Wrap the exposed bone with aluminum foil.
6
Move the roasting pan to the stove & roast to an internal temperature of 110˚F.
7
Remove the leg from the oven and let it rest (loosely covered) for thirty minutes.
8
While the lamb is resting, pour the residual fat from the roasting pan. Deglaze the pan with the red wine, scraping all the browned bits off the pan.
9
Pour the wine mixture into a sauce pan. Add the butter. Heat the pan and swirl/whisk the butter until a smooth sauce forms.
10
Serve the lamb with the sauce and your choice of sides.