Herbed Butterflied Leg of Lamb Recipe

Directions:

For the Lamb:

• 1. Preheat oven to 275°F and adjust oven rack to lower middle position.
• 2. Heat olive oil in a medium frying pan over medium heat until shimmering, then add shallot, garlic, rosemary, lemon zest, and red pepper flakes. Cook until shallot and garlic are softened, about 5 minutes. Transfer mixture to a small bowl and allow to cool. Mix in parsley, mint, kosher salt and pepper.
• 3. Rub mixture into the inside of the butterflied leg of lamb, spreading evenly. Roll meat tightly together and secure with butcher’s twine in 1-inch intervals. Season all over with kosher salt, then transfer to a wire rack set in a rimmed baking sheet. For extra flavorful/tender results, allow to rest uncovered in the fridge overnight.
• 4. When ready to cook, place in oven and roast until an instant read thermometer inserted in the thickest section of lamb reads 125°F to 130°F for medium-rare, or 130°F to 135°F for medium, about 2 to 3 hours depending on the size of your roast and your oven.

For the Beets:

• 5. While the lamb roasts, in a medium bowl whisk together the olive oil, cider vinegar, maple syrup, a pinch of kosher salt and a few grinds of black pepper. Set aside. Bring a medium saucepan of lightly salted water to a boil, add beets and boil for 35 minutes or until just tender. Drain beets and allow to cool for a few minutes. Peel beets by rubbing off skins with a paper towel. Cut beets in half, add to the bowl with the dressing and toss together. Set aside.
• 6. When finished, remove roast from oven and allow to rest for 30 minutes, loosely tented with foil.

For the Potatoes:

• 7. Remove roast from oven and allow to rest for 30 minutes, loosely tented with foil. Turn up the temperature to 400°F.
• 8. Toss baby potatoes with remaining 2 tablespoons olive oil, kosher salt, and several grinds of black pepper on a rimmed baking sheet, then place in the oven for 25 minutes, flipping once. Remove potatoes from oven and set oven to broil.

To Finish the Lamb:

• 9. Remove foil and place lamb under the broiler for 10-12 minutes or until a crisp, bronzed crust has developed. Remove from oven and place lamb on cutting board loosely tented with foil.

For the Green Beans:

• 10. While lamb is broiling, in a medium saucepan with a steamer insert, bring 1 ½ inches of water to a boil, then add green beans, cover, and steam for 5 minutes or until desired tenderness is reached. Transfer green beans to a serving bowl, toss with a pat of butter and season with kosher salt and a squeeze of lemon. Set aside.

For the Pan Sauce:

• 11. In a liquid measuring cup, sprinkle the gelatin over the surface of the chicken stock. This will give your pan sauce a glossy, rich consistency.
• 12. Scrape up any browned bits and accumulated juices off of the baking sheet and transfer to a medium skillet over medium heat. Add shallot and cook for 1 minute, or until softened. Add wine and cook until reduced by about half and most of the alcohol has cooked off.
• 13. Add chicken stock to the pan and stir until the sauce turns glossy and thick and coats the back of a spoon. Add butter and stir until completely melted. Finish by stirring in mustard, parsley, lemon juice and kosher salt and black pepper to taste. Transfer to a gravy boat.
• 14. To serve, cut the lamb into ½ inch slices and serve with a drizzle of pan sauce and baby beets, roasted potatoes, and green beans on the side.