Ingredients
1
6- to 7-pound leg of lamb
1/3
cup chopped fresh parsley
1
tbsp chopped fresh sage or 1 tsp dried rubbed sage
1
tbsp chopped fresh rosemary or 1 tsp dried
1
tbsp chopped fresh thyme or 1 tsp dried
1
tbsp chopped fresh tarragon or 1 tsp dried
1/3
cup finely chopped shallots
1
cup canned low-salt chicken broth
1
tbsp chopped fresh mint
Directions
2.
Preheat oven to 375°F Trim excess fat from lamb. Using sharp knife, score 1/4-inch-deep crosshatch pattern all over top of lamb. Rub lamb with vegetable oil. Sprinkle lamb with salt and pepper. Mix parsley, sage, rosemary, thyme and tarragon in small bowl. Rub herb mixture all over lamb, pressing firmly to adhere. Place lamb in large roasting pan. Roast until thermometer inserted into lamb registers 155°F, about 1 hour 45 minutes.
3.
Remove lamb from oven and let stand 15 minutes. Pour pan juices into glass measuring cup; degrease pan juices. Mix butter and flour in small bowl. Combine shallots and wine in heavy small saucepan. Boil until most of liquid evaporates, about 2 minutes. Add chicken broth and boil 2 minutes. Whisk in flour mixture and chopped fresh mint. Boil until thickened to sauce consistency, whisking occasionally, about 5 minutes. Whisk in any degreased lamb juices. Season sauce to taste with salt and pepper.
4.
Place lamb on platter. Surround with mint and parsley sprigs. Serve lamb with sauce and Rutabaga Puree.
