Roasted Leg of Lamb with Herb Sauce

Name: Roasted Leg of Lamb with Herb Sauce
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Yield: 8 serving(s)
Ingredients: 1 ½ tsp salt; 1 tsp brown sugar; 1 tsp crushed coriander seeds; ½ tsp red pepper flakes; ½ tsp crushed black peppercorn; 1 leg of lamb, about 5 lb (2.3 kg), partially deboned and tied; 2 tbsp (30 ml) olive oil; 2.2 lb (1 kg) baby potatoes; 2.2 lb (1 kg) small carrots; 4 onions, peeled and quartered; 2 cups (90 g) flat-leaf parsley; 2 cups (90 g) cilantro; 2 green onions, cut into pieces; 2 cloves garlic, peeled and halved; 1 chili pepper, seeded; ¾ cup (180 ml) olive oil; 3 tbsp (45 ml) cider vinegar; Salt and pepper

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Preparation 45 min
Cooking 1 h 40 min
Servings 8

Drizzled in a fresh, bright green herb sauce and served on a pile of caramelized vegetables, this perfectly pink showstopper practically screams spring.

Featured in RICARDO Magazine SPRING 2016 (p. 51)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

Leg of Lamb
- 1 ½ tsp salt
- 1 tsp brown sugar
- 1 tsp crushed coriander seeds
- ½ tsp red pepper flakes
- ½ tsp crushed black peppercorn
- 1 leg of lamb, about 5 lb (2.3 kg), partially deboned and tied
- 2 tbsp (30 ml) olive oil
- 2.2 lb (1 kg) baby potatoes
- 2.2 lb (1 kg) small carrots
- 4 onions, peeled and quartered
Herb Sauce
- 2 cups (90 g) flat-leaf parsley
- 2 cups (90 g) cilantro
- 2 green onions, cut into pieces
- 2 cloves garlic, peeled and halved
- 1 chili pepper, seeded
- ¾ cup (180 ml) olive oil
- 3 tbsp (45 ml) cider vinegar
- Salt and pepper

Preparation

Leg of Lamb
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a bowl, combine the salt, brown sugar, coriander seeds, red pepper flakes and peppercorn. Coat the lamb with the spice mix.
- In a large skillet over medium-high heat, brown the lamb in the oil. Set aside in a large roasting pan. In the same skillet, coat the vegetables with the pan drippings and place around the leg of lamb.
- Bake for about 1 hour and 10 minutes for rare doneness or until a thermometer inserted into the centre of the meat, without touching the bone, reads 122°F (50°C). Set the lamb aside on a plate, cover with aluminum foil and let rest for 15 to 20 minutes or until the internal temperature reaches 135°F (57°C). Remove the twine. Continue cooking the vegetables while the meat rests.
Herb Sauce
- In a food processor, chop the herbs, green onion, garlic and chili pepper. Add the oil and vinegar. Season with salt and pepper. Pulse until just coarse. Set aside in a bowl.
- Slice the leg of lamb. On a serving plate, place the meat and vegetables. Dress with half of the sauce and serve with the remaining sauce.

Roasted Leg of Lamb with Herb Sauce

Categories

Ingredients

Leg of Lamb

Herb Sauce

Preparation

Leg of Lamb

Herb Sauce

Personal Note