Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust

Name: Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust
Yield: Serves 10 to 12
Cuisine: Italian
Ingredients: 1 (8-pound/3.6 kg) leg of lamb, bone-in and netted; 1 teaspoon garlic, minced; 1 teaspoon finely chopped fresh rosemary; Kosher salt; 1 cup (240 ml) More Than Gourmet brand roasted chicken demi-glace (see Special Ingredients); 2 teaspoons finely chopped fresh thyme; 1 cup (240 ml) Dijon mustard; 1 teaspoon finely chopped fresh flat-leaf parsley; Zest of 1 lemon; 2 tablespoons red wine vinegar; 1 teaspoon finely chopped fresh chives

Preparation info

Serves
10 to 12

Difficulty
Medium

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

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) leg of lamb, bone-in and netted
Kosher salt

Europe
Italy
Spice Mix
Main course
Spring
Gluten-free
Breakfast
Brunch
Mediterranean
Easter

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, preheat the oven to 275°F (135°C). Heavily salt the lamb leg and place it in a roasting pan. Cook for 2 hours (15 minutes for e