roast-leg-of-lamb-with-tarragon-mint-butter-352043.json

{
    "directions": [
        "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.",
        "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\u00b0F. 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\u00b0F. Continue to roast lamb until thermometer inserted into thickest part registers 135\u00b0F to 140\u00b0F 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."
    ],
    "ingredients": [
        "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",
        "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)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Lamb",
        "Roast",
        "Easter",
        "Dinner",
        "Mint",
        "Family Reunion",
        "Tarragon",
        "Butter",
        "Sugar Conscious",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Roast Leg of Lamb with Tarragon-Mint Butter",
    "url": "http://www.epicurious.com/recipes/food/views/roast-leg-of-lamb-with-tarragon-mint-butter-352043"
}