Herb Roasted Leg of Lamb with Port Wine Truffle Sauce

Yield 6 to 8
RECIPE Ingredients
  • 4 tablespoons extra-virgin olive oil, divided use
  • 1 medium onion, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 carrots, coarsely chopped
  • ¼ 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 notes
Our 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.
RECIPE Preparation
  1. Remove the lamb from the refrigerator about 30 minutes before prepping.Preheat oven to 375 degrees F.
  2. To a large roasting pan add onion, celery, and carrots; drizzle with 2 tablespoons of olive oil and toss to coat. Set aside.
  3. 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 then bone clean.
  4. 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.
  5. 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.
  6. 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.
  7. Carve the lamb and serve with sauce.