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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


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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

1

In a blender or food processor, combine the shallots, garlic, thyme, parsley, rosemary, mustard and 1/3 cup of the olive oil; blend until smooth. Transfer to a bowl and stir in the butter.


2

Arrange the lamb fat side down on a rack set over a rimmed baking sheet. Spread the herb butter all over the lamb, leaving a 1-inch border. Refrigerate until the butter is semifirm, 30 minutes. Roll up the lamb with the butter inside and tie securely with kitchen twine at 1-inch intervals. Cover and refrigerate overnight.

3

Preheat the oven to 400°. Rub the lamb with 2 tablespoons of the oil and season with salt and pepper. Roast for about 1 hour and 45 minutes, until an instant-read thermometer inserted in the thickest part registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 20 minutes. Leave the oven on.

4

On a rimmed baking sheet, toss the tomatoes with the remaining 2 tablespoons of olive oil and the thyme sprigs and season with salt and pepper. Roast for 20 minutes, stirring, until softened.

5

Discard the strings and thinly slice the lamb. Serve with the roasted tomatoes and olive butter.

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