Roast Leg Of Lamb With Herbes De Provence And Potatoes
This savory recipe features a succulent bone-in leg of lamb adorned with a fragrant herb mixture, roasted together with thinly sliced potatoes and onions for a hearty and flavorful meal. The lamb is beautifully browned, tender, and paired with a rich pan sauce that brings all the delicious flavors together. Perfect for a special gathering or a cozy family dinner, this dish is sure to impress with its aromatic herbs and tender meat.
— Constant Cookbook
Ingredients
- 1 Tbs. unsalted butter
- 2 1/2 lb. baking potatoes, very thinly sliced
- 1 1/2 lb. large yellow onions, very thinly sliced
- 3 cups beef stock or broth
- 1 1/2 Tbs. herbes de Provence
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 bone-in leg of lamb, 5 1/2 to 6 lb.
- 1 Tbs. extra-virgin olive oil
- 3 to 4 garlic cloves, cut into thin slivers
Instructions
- Position a rack in the lower third of an oven and preheat to 450°F (220°C).
- In a small bowl, combine the mixed herbs, garlic, lemon zest, 3 Tbs. of the olive oil, 1 tsp. salt and 1/2 tsp. pepper. Spread the herb mixture evenly over the leg of lamb.
- In a large bowl, combine the potatoes and shallots. Drizzle with 2 Tbs. of the olive oil, season with salt and pepper, and toss to coat the vegetables. Set aside.
- In a large roasting pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the lamb and sear, turning occasionally, until browned all over, about 3 minutes per side.
- Carefully transfer the lamb, fat side up, to a roasting rack, and place the rack in the roasting pan. Scatter the potatoes and shallots, lemon halves and rosemary sprigs around and under the lamb. Roast for 30 minutes, then reduce the oven temperature to 350°F (180°C). Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 1 to 1 1/2 hours more. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.
- Using a slotted spoon, remove the potatoes, shallots and lemon halves from the pan and transfer to a serving bowl. Cover with aluminum foil to keep warm and set aside. Discard the rosemary sprigs.
- Using a spoon, skim the fat from the pan. Set the pan over medium heat, add the Madeira and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Add the stock and stir to combine. Strain the liquid into a saucepan, set over medium heat and cook until thickened, 5 to 10 minutes. Season with salt and pepper.
- Carve the lamb into thin slices and arrange on a warmed platter with the potatoes, shallots and lemon halves. Serve immediately, passing the sauce alongside. Serves 8.
- Williams Sonoma Test Kitchen
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