CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66888c09   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roast Leg Of Lamb w/Tarragon-Mint Butter   
    Categories: Lamb/mutton, Poultry, Wine, Herbs   
         Yield: 8 Servings   
       
   MMMMM------------------------HERB BUTTER-----------------------------   
       3/4 c  Unsalted butter; room temp   
         3 tb Chopped fresh tarragon   
         3 tb Chopped fresh mint   
         4 ts Tarragon vinegar   
         2 ts Coarse kosher salt   
      
   MMMMM----------------------------LAMB---------------------------------   
     6 1/2 lb Leg of lamb; bone in, well   
              - trimmed   
         1 tb 1" long very thin strips   
              - orange peel (orange part   
              - only)   
         2 tb Olive oil   
              Coarse kosher salt   
         2 c  Dry red wine   
     1 1/3 c  Chicken broth   
         2 ts Fine grated orange peel   
              Fresh tarragon and mint   
              - sprigs (for garnish)   
       
     FOR HERB BUTTER: Stir butter, tarragon, mint, tarragon   
     vinegar, and 2 ts 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 temp   
     before using.   
        
     FOR LAMB: Using small sharp knife, make 1" 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   
     450øF/232øC. 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 min. Brush again   
     with 2 tablespoons herb butter.   
        
     Reduce temperature to 350øF/175øC. Continue to roast lamb   
     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.   
        
     by Betty Rosbottom   
        
     Bon Appétit | April 2009   
        
     Yield: Makes 8 servings   
        
     MM Format by Dave Drum - 09 April 2009   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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