Roasted Tarragon Lamb With Butter Beans Recipes

ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER

Roast Leg of Lamb with Tarragon-Mint Butter image

Provided by Betty Rosbottom

Categories Lamb Roast Easter Dinner Mint Family Reunion Tarragon Butter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

Herb butter:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh mint
4 teaspoons tarragon vinegar
2 teaspoons coarse kosher salt
For lamb:
1 6 1/2-pound leg of lamb with bone, well trimmed
1 tablespoon 1-inch-long very thin strips orange peel (orange part only)
2 tablespoons olive oil
Coarse kosher salt
2 cups dry red wine
1 1/3 cups low-salt chicken broth
2 teaspoons finely grated orange peel
Fresh tarragon and mint sprigs (for garnish)

Steps:

For herb butter:
Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 1/4 cup herb butter to small bowl and reserve for vegetables. DO AHEAD: Can be made 1 day ahead. Cover both bowls and chill. Bring medium bowl of herb butter to room temperature before using.
For lamb:
Using small sharp knife, make 1-inch-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit. DO AHEAD: Can be made 1 day ahead. Enclose lamb in plastic wrap and chill.
Position rack in bottom third of oven and preheat to 450°F. Heat oil in very large skillet over medium-high heat. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer to roasting pan. Brush with 2 tablespoons herb butter. Roast lamb 15 minutes. Brush again with 2 tablespoons herb butter.
Reduce temperature to 350°F. Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.
Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine and broth and bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and pepper.
Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.

ROASTED TARRAGON LAMB WITH BUTTER BEANS

Roasted Tarragon Lamb With Butter Beans image

Make and share this Roasted Tarragon Lamb With Butter Beans recipe from Food.com.

Provided by dicentra

Categories Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 lbs top round lamb
kosher salt
pepper
3 garlic cloves, chopped
1 tablespoon dried tarragon
4 tablespoons olive oil
1 red onion, thinly sliced
2 (15 ounce) cans butter or 2 (15 ounce) cans cannellini beans, drained and rinsed

Steps:

Heat oven to 400°F
Season the lamb with 1 teaspoon salt and 1/2 teaspoon pepper. Place the lamb in a roasting pan.
In a small bowl, combine the garlic, tarragon, and 1 tablespoon of the oil.
Rub over the lamb and roast, 25 to 30 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the onion and cook until soft, about 4 minutes.
Add the beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until heated through, 3 to 4 minutes. Serve with the lamb.

Nutrition Facts : Calories 1874.1, Fat 200.2, SaturatedFat 117, Cholesterol 532.2, Sodium 1283.3, Carbohydrate 4.2, Fiber 0.5, Sugar 1.3, Protein 22.4

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