Name: Roast Lamb with Herb Sauce
Yield: 5 to 6 servings
Ingredients: 1 cup Brown Sauce; 4 parsley sprigs; 1 oven-ready leg of lamb (6½ to 7 pounds); 2 fresh mint sprigs or 1 teaspoon dried mint; 2 bay leaves; 1 teaspoon dried thyme; 2 carrots, scraped and quartered; Salt; Freshly ground black pepper; 2 tablespoons finely chopped shallots; 12 peppercorns; 12 juniper berries; ¼ cup salad oil; 2 garlic cloves, crushed; 2 small onions, peeled and stuck with cloves; ½ cup Beef Stock; ¼ cup chopped parsley; 3 tablespoons butter; 4½ cups dry white wine

Preparation info

5 to 6
servings

Difficulty
Complex

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

This preparation for leg of lamb, which starts by marinating it in wine and herbs, makes an excellent dish for a January menu.

Ingredients

1 oven-ready leg of lamb (6½ to 7 pounds)
4½ cups dry white wine
2 small onions, peel

Main course
January

Method

Wipe the leg of lamb with a damp cloth. Place it in a stainless-steel, ceramic or enamelware container.
Mix the wine with the onions, garlic, peppercorns, juniper berries, 2 teaspoons salt, carrots, parsley, bay leaves, mint and half of the thyme. Pour the mixture over the lamb. Let the lamb marinate in the refrigerator for two days. Turn it occasional

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Roast Lamb with Herb Sauce

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