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Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust
- Serves
10 to 12
- Difficulty
Medium
By Scott Conant
Published 2021
Kick your Easter brunch up a few notches with this leg of lamb. Springy and beautiful—after glazing the meat, I add lemon zest, parsley, and chives to the exterior—this dish tastes as good as it looks. That, plus the pop of the citrus and herb, is all the meat needs.
Ingredients
1 8 -pound 3.6 kg - Kosher salt
Method
Remove the netting from the leg of lamb and leave the leg uncovered on a baking sheet in the refrigerator overnight to dry out the skin.
The next day,
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