Herb and Mustard Crusted Leg of Lamb Roast with Sweet Potatoes and Sage Leg of Lamb Recipes. Herb and Mustard Crusted Leg of Lamb Roast with Sweet Potatoes and Sage Recipe. 6-8 1 leg of lamb roast 6 cloves garlic, peeled 4 oz anchovy filets drained approximately 3 Tbs 1/4 cup Dijon mustard 1/4 cup honey 1/4 cup fresh squeezed lemon juice 2 Tbs extra virgin olive oil ¼ cup roughly chopped fresh mint ¼ cup roughly chopped fresh parsley ¼ cup roughly chopped fresh chives 1 Tbs chopped fresh rosemary, leaves only ½ tsp freshly ground pepper ½ tsp Kosher or sea salt 6 medium-sized sweet potatoes cut into quarters, lengthwise 1/4 cup olive oil 1 bunch of fresh sage, leaves only Kosher or sea salt Fresh ground pepper Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven. Put garlic, anchovies, mustard, honey, lemon juice and olive oil in food processor; process until smooth. Add fresh chopped herbs and ground pepper; pulse until well combined and herbs are finely chopped. Put lamb roast into large ziplock bag and pour marinade over the roast. Distribute and rub marinade all over the roast while it’s in the bag. Put roast in the refrigerator and marinade for 2 hours. Remove from the refrigerator 30 minutes to 1 hour before roasting to allow the roast to come to room temperature before cooking.

Herb and Mustard Crusted Lamb Roast with Sweet Potatoes and Sage

Herb and Mustard Crusted Lamb Roast with Sweet Potatoes and Sage
Idle Time : 2 to 3 hours
Prep Time : 30 minutes
Cook Time : 1 1/4 to 1 1/2 hours
Rating:
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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Serves 6-8
Ingredients

Ingredients for Lamb Roast:

1 leg of lamb roast

6 cloves garlic, peeled

4 oz anchovy filets drained approximately 3 Tbs

1/4 cup Dijon mustard

1/4 cup honey

1/4 cup fresh squeezed lemon juice

2 Tbs extra virgin olive oil

¼ cup roughly chopped fresh mint

¼ cup roughly chopped fresh parsley

¼ cup roughly chopped fresh chives

1 Tbs chopped fresh rosemary, leaves only

½ tsp freshly ground pepper

½ tsp Kosher or sea salt

Ingredients for Potatoes:

6 medium-sized sweet potatoes cut into quarters, lengthwise

1/4 cup olive oil

1 bunch of fresh sage, leaves only

Kosher or sea salt

Fresh ground pepper

METHOD

Method for Lamb Roast:

  1. Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  2. Put garlic, anchovies, mustard, honey, lemon juice and olive oil in food processor; process until smooth.
  3. Add fresh chopped herbs and ground pepper; pulse until well combined and herbs are finely chopped.
  4. Put lamb roast into large ziplock bag and pour marinade over the roast.
  5. Distribute and rub marinade all over the roast while it’s in the bag.
  6. Put roast in the refrigerator and marinade for 2 hours.
  7. Remove from the refrigerator 30 minutes to 1 hour before roasting to allow the roast to come to room temperature before cooking.

Method for Potatoes:

  1. Toss sweet potatoes with olive oil; add sage leaves and season with salt and pepper.
  2. Put seasoned potatoes on the bottom of a large roasting pan.
  3. Place lamb roast on top of the potatoes and pour any remaining marinade on top of the roast.
  4. Cook for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 130 degrees for medium rare and 140 for medium.
  5. Remove the pan from the oven and cover it tightly with aluminum foil.
  6. Allow the lamb to rest for about 15 to 20 minutes.
  7. The roast will continue to cook as it rests, and the internal temperature should raise another 5 degrees. Slice the lamb and serve it with the potatoes.
SERVING SUGGESTION: Fresh garden salad or sautéed asparagus
PAIRING SUGGESTION: Bordeaux, Cabernet or Red Zinfandel
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