Roasted Leg of Lamb with Dried Cherry Mustard and Herb Crust

This is a fantastic recipe to serve company if they are lamb fans. It’s soooo good you’ll wind up eating a ton more than you would expect.

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Roasted Leg of Lamb with Dried Cherry Mustard and Herb Crust
This is a fantastic recipe to serve company if they are lamb fans. It's soooo good you'll wind up eating a ton more than you would expect.
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1334 calories
130 g
0 g
60 g
16 g
9 g
1130 g
1078 g
59 g
0 g
49 g
Nutrition Facts
Serving Size
1130g
Amount Per Serving
Calories 1334
Calories from Fat 527
% Daily Value *
Total Fat 60g
92%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 41g
Cholesterol 0mg
0%
Sodium 1078mg
45%
Total Carbohydrates 130g
43%
Dietary Fiber 18g
73%
Sugars 59g
Protein 16g
Vitamin A
423%
Vitamin C
74%
Calcium
36%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 6- to 7-lb. bone-in leg of lamb (see tip)
  2. 4 cloves garlic, cut lengthwise into quarters
  3. Kosher salt
  4. 1/4 cup extra-virgin olive oil
  5. 2 cups (10 to 11 oz.) dried sweet cherries, soaked in 1 cup hot water for 30 minutes
  6. 1/2 cup (1 oz.) fresh white breadcrumbs
  7. 2 Tbs. Dijon mustard
  8. 1 Tbs. coarsely chopped fresh rosemary
  9. 1 Tbs. coarsely chopped fresh sage
  10. 1 tsp. freshly cracked black pepper
  11. 2 medium carrots, peeled, halved lengthwise, and cut into 2-inch lengths
  12. 2 ribs celery, halved lengthwise and cut into 2-inch lengths
  13. 1 medium yellow onion, peeled and quartered
  14. 1-1/2 cups sweet red vermouth, such as Martini & Rossi
  15. 1-1/2 cups homemade or low-salt beef or chicken broth
What you do
  1. Position a rack in the lower middle of the oven and heat the oven to 450°F.
  2. Trim any excess fat from the lamb.
  3. With the point of a knife, make 16 slits all over the lamb and insert a sliver of garlic into each slit.
  4. Sprinkle 1 tsp. salt over the meat.
  5. Turn on the exhaust fan.
  6. Heat 2 Tbs. of the oil in a large, heavy flameproof roasting pan over medium-high heat.
  7. When the pan is hot, sear the roast until browned lightly on at least the two widest sides.
  8. Transfer the meat to a tray or platter and then carefully pour the hot fat out of the pan.
  9. Put the dried cherries with their soaking liquid, the breadcrumbs, mustard, rosemary, sage, 1 tsp. salt, the pepper, and the remaining 2 Tbs. oil in a food processor and pulse to make a coarse, wet paste.
  10. Scatter the carrots, celery, and onion in the roasting pan to make a bed for the lamb.
  11. Put about a third of the cherry paste onto the bottom of the roast (the wide side closest to the bone).
  12. Set the roast bottom side down on the vegetables.
  13. Pat the remaining paste evenly on the rest of the lamb.
  14. Put the pan in the oven and set a timer for 25 min.
  15. After 25 min., lower the heat to 375°F and roast until the temperature at the thickest part of the meat is 125° to 130°F for medium rare, another 35 to 45 min. (or longer if you prefer medium or well-done lamb).
  16. Check the roast periodically to be sure the cherry crust isn't getting too dark; if it is, drape a piece of foil loosely over the lamb.
  17. Transfer the meat to a carving board or serving platter.
  18. Cover the lamb with a sheet of aluminum foil (not too tight, or the meat will steam) and let rest for 10 min.
  19. Meanwhile, set the roasting pan over two burners on medium high, leaving the carrots, celery, onion and any fallen-off crust in the pan.
  20. Add the sweet vermouth and broth.
  21. Stir and scrape the bottom of the pan with a wooden spoon and let the liquid simmer until it reduces to about 1 cup of slightly thickened sauce, 8 to 10 min.
  22. Season the sauce with salt and pepper to taste.
  23. Pour the sauce through a fine sieve into a serving bowl.
  24. Stir and gently press on the solids in the sieve to free the sauce, but don't break up the solids or force them through the sieve.
  25. Discard the solids.
Tips & tricks
  1. Choose a whole leg of lamb covered with firm, creamy-white fat. (Crumbly, brittle, yellowish fat is a sign of age.) Before you take the leg home, ask the butcher to trim off most of the visible fat, but to leave the shank end on.
  2. To serve the lamb, carve 1/2-inch slices, discarding the garlic pieces as you come across them. Some of the flavorful crust will fall off while you carve--just spoon it up and serve it alongside the meat. Arrange the sliced lamb on a large serving platter or individual plates and drizzle with the sauce.
Adapted from Fine Cooking
Beta Nutrition
calories
1334
fat
60g
protein
16g
carbs
130g
Full Info.
Adapted from Fine Cooking
Jessy + Melissa https://www.jessyandmelissa.com/