Roasted Leg of Lamb with Herb Sauce
Drizzled in a fresh, bright green herb sauce and served on a pile of caramelized vegetables, this perfectly pink showstopper practically screams spring.
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
Instructions
- 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.
Drizzled in a fresh, bright green herb sauce and served on a pile of caramelized vegetables, this perfectly pink showstopper practically screams spring.