Lamb Roasted With Shallots, Mustard And Herbs
This delicious herb-crusted leg of lamb recipe is a perfect choice for a special dinner. The lamb is tender and flavorful, with a zesty herb-mustard crust that adds a wonderful depth of flavor. Roasted with shallots, this dish is a showstopper that will surely impress your guests. Serve the lamb with the rich wine and demi-glace sauce alongside some hearty potatoes and carrots for a complete and satisfying meal. Enjoy this elevated culinary experience with your loved ones at your next gathering!
— Constant Cookbook
Ingredients
- Zest of 3 lemons
- 6 garlic cloves, minced
- 1 1⁄2 Tbs. herbes de Provence
- 1 1⁄2 tsp. kosher salt, plus more, to taste
- 1⁄2 tsp. freshly ground pepper, plus more,
- to taste
- 3 Tbs. Dijon mustard
- 3 Tbs. extra-virgin olive oil
- 1 lb. shallots, peeled and halved
- 1 bone-in leg of lamb, about 6 lb.
- 1⁄4 cup white wine
- 1⁄2 cup chicken stock
- 2 tsp. beef demi-glace
- 2 Tbs. unsalted butter, at room temperature
- Cooked potatoes and carrots for serving
Instructions
- Preheat an oven to 450°F.
- In a small bowl, stir together the lemon zest, garlic, herbes de Provence, the 1 1⁄2 tsp. salt, the 1⁄2 tsp. pepper, the mustard and 2 Tbs. of the olive oil.
- In a bowl, combine the shallots, 2 Tbs. of the herb-mustard paste and the remaining 1 Tbs. olive oil and stir to coat evenly. Transfer to a large oval roasting pan and spread the shallots out in an even layer.
- Rub the lamb with the remaining herb-mustard paste. Place the lamb on the shallots and roast for 30 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130º to 135ºF for medium-rare to medium, 45 to 50 minutes more. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes; leave the shallots in the pan.
- Set the roasting pan over medium-high heat and bring the juices to a simmer. Add the wine and cook, stirring to scrape up the browned bits from the pan bottom, about 1 minute. Stir in the stock and demi-glace and simmer until thickened, about 5 minutes. Whisk in the butter and season with salt and pepper.
- Cut the lamb into slices 1⁄2 inch thick and arrange on a warmed platter. Transfer the sauce to a sauceboat. Serve immediately with potatoes and carrots. Serves 6 to 8.
- Williams-Sonoma Kitchen
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