Herb Roasted Leg of Lamb with Port Wine Truffle Sauce
Yield 6 to 8 SERVINGS
- 4 tablespoons extra-virgin olive oil, divided use
- 1 medium onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 carrots, coarsely chopped
- 1/4 cup grainy mustard
- 4 cloves garlic, finely chopped
- 2 tablespoons chopped parsley
- 1 tablespoon chopped sage
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 1 Bone-In Leg of Lamb, about 6.5 pounds
- Salt and freshly ground pepper
- 1 cup Ruby Port
- 2 tablespoon tomato paste
- 1 container (7 ounces) Veal Demi-Glace
- 1 cup water
- 3 tablespoons Black Truffle Butter
Recipe notesOur roasted leg of lamb recipe is impressive enough for your holiday feast, yet easy enough for a Sunday dinner. Use the same method for grilling over indirect heat.
- Remove the lamb from the refrigerator about 30 minutes before prepping. Preheat oven to 375 degrees F.
- To a large roasting pan add onion, celery, and carrots; drizzle with 2 tablespoons of olive oil and toss to coat. Set aside.
- French the lamb bone, if desired. Measure 2-3 inches down from the top of the lamb bone and using a sharp knife, cut through the meat around the circumference of the bone. Remove the loose meat and scrape the bone clean.
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, mustard, garlic, parsley, sage, rosemary, and thyme. Spread the paste evenly over the lamb, season with salt and pepper. Lay lamb fat-side-up on top of the vegetables in the roasting pan and allow it to sit at room temperature for about 30 minutes.
- Roast until the thickest part of the leg registers 130 degrees F (for medium-rare) on an instant-read thermometer, about 1½ hours. Gently remove the leg to a carving board and tent with foil, rest for about 15 minutes.
- Meanwhile, make the sauce: Pour off accumulated fat from the bottom of the roasting pan. Set the pan on the stovetop over medium-high heat. Add the Port, scraping up any fond from the bottom of the pan. Reduce wine to ½ volume then whisk in tomato paste, demi-glace, and water. Simmer, whisking occasionally, until sauce is reduced to about 2 cups. Strain sauce through a fine mesh sieve, discard vegetables. Pour sauce into a small saucepan over medium heat. Stir in truffle butter. Taste for seasoning and add salt and pepper, if needed. Keep sauce warm until ready to serve.
- Carve the lamb and serve with sauce.