Roast Leg of Lamb

Name: Roast Leg of Lamb
Yield: Serves 8 to 10
Ingredients: 1 leg of lamb (about 6 pounds); 3 to 4 garlic cloves, thinly sliced (you will need at least 50 very thin slivers); 25 rosemary leaves, plus 1 whole bunch for pan (reserve 1 tablespoon leaves); 25 small sprigs thyme, plus 1 whole bunch for pan; 4 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper; 4 onions, peeled and quartered; 8 small carrots, peeled and halved lengthwise if thick; 6 medium stalks celery, peeled and halved crosswise; 12 new potatoes, halved if large; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter, room temperature; 1/2 cup dry red wine; 2 teaspoons dijon mustard; 1 cup Basic Brown Stock (page 50)

January 26, 2012

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Until fairly recently the best lamb was a luxury that could be found only in spring. Today, modern farming techniques make such lamb available year-round, although many of us still keep to tradition, preparing a roasted leg of lamb on Easter or Passover. The term “leg of lamb” generally refers to the hind leg and hip of the animal. Though the cut can be pricey, it is very straightforward to prepare, even for the novice home cook. For this recipe, the lamb is “larded” with slivers of garlic along with fresh rosemary and thyme, to infuse it with flavor. The pan sauce is flavored with Dijon mustard and red wine, then thickened with a paste of equal parts softened butter and flour. This classic thickener is called buerre manie, and is often used to thicken stews and braises, including the cider-braised pork on page 183.

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