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Herbed Leg of Lamb with Olive Butter and Roasted Tomatoes


We love the meaty combination of lamb and olives; not only does he slather a butterflied leg with olive-spiked butter before roasting, but he also serves a little extra butter at the table.

Herbed Leg of Lamb with Olive Butter and Roasted Tomatoes


Print Grocery List Print Recipe
Serves: 6-8 Total Time: 3 hours and 30 minutes

Ingredients

  • 1/3 cup coarsely chopped shallots
  • 1/2 cup crushed garlic cloves
  • 1/3 cup each thyme leaves, parsley leaves and chopped rosemary
  • 3 tablespoons Dijon mustard
  • 1/3 cup plus 1/4 cup extra-virgin olive oil
  • 1 stick plus 2 tablespoons unsalted butter, at room temperature
  • One 5-pound well-trimmed boned and butterflied leg of lamb
  • Kosher salt Pepper
  • 2 pounds cherry tomatoes
  • 2 thyme sprigs
  • Chunky olive butter, for serving

Instructions

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