Garlic and Mint Roasted Lamb 6.000

Deb Lindsey for The Washington Post

Apr 5, 2017

Succulent and simple, this roast is made for those who like their lamb rosy pink inside. Chef Will Morris at Vermilion in Alexandria will be serving this preparation for Easter, along with fingerling potatoes, smashed peas and a carrot puree.

If the lamb roast comes in cotton netting, you can leave it on. If the netting is elastic or made of nylon, it’s best to remove it and tie the roast with kitchen twine.

You’ll need an instant-read thermometer.

Make Ahead: The lamb rubbed with paste needs to rest for 2 hours at a cool room temperature.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • For the lamb
  • 8 cloves garlic, coarsely chopped
  • 2 ounces fresh mint leaves
  • Leaves from 1 sprig rosemary, coarsely chopped
  • Finely grated zest of 2 lemons (about 1 tablespoon)
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • One 4-pound boneless leg of lamb roast, tied or in cotton netting (see headnote)
  • For the jus
  • 2 teaspoons olive oil
  • 1 medium carrot, scrubbed well and coarsely chopped
  • 1/2 medium onion, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1 cup dry red wine
  • 3/4 cup no-salt-added chicken broth
  • Kosher salt
  • Freshly ground black pepper

Directions

For the lamb: Combine the garlic, mint, rosemary, lemon zest and a generous pinch each of salt and pepper in the bowl of a mortar and pestle or in a food processor; grind or pulse for 20 seconds, then add the oil. Grind or pulse to form a paste.

Lay the roast on a platter lined with plastic wrap, fat side down. Rub all the paste into the meat all over; let it rest at a cool room temperature for 2 hours.

Preheat the oven to 325 degrees.

Heat a stove-top-safe roasting pan over medium-high heat. Once it’s quite hot, add the lamb, fat side down first; sear until golden all over, turning as needed. Transfer to the oven; slow-roast for 2 1/2 hours, or until the internal temperature reaches 140 to 145 degrees (medium-rare). Carefully pour the pan juices into a large liquid (heatproof) measuring cup.

Let the meat rest for 30 to 45 minutes; meanwhile, make the jus: Combine the oil, carrot, onion and celery in medium saute pan over medium-high heat. Cook for 8 to 10 minutes, or until softened. Add the wine and stir with a spatula, dislodging any browned bits. Cook for 10 minutes, or until the wine has reduced by half. Stir in the reserved pan juices and the broth. Reduce the heat to medium; cook for 10 to 20 minutes, or to the desired consistency (the longer you cook the jus, the more concentrated its flavor will be but there will be less of it). Strain, if desired, discarding the solids. Taste and season with salt and/or pepper, as needed.

Transfer the lamb to a cutting board; discard the netting or twine. Cut crosswise into thin slices and serve warm, with the jus.

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Recipe Source

From Morris, executive chef at Vermilion restaurant in Alexandria.

Tested by Bonnie S. Benwick.

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