Roast Leg of Lamb with Tarragon-Mint Butter

Ingredients for Roast Leg of Lamb with Tarragon-Mint Butter

• 170g (1 1/2 sticks) unsalted butter, room temperature

• 3 tablespoons chopped fresh tarragon

• 3 tablespoons chopped fresh mint

• 4 teaspoons tarragon vinegar

• 2 teaspoons coarse kosher salt

• 1 2.9kg leg of lamb with bone, well trimmed

• 1 tablespoon 1-inch-long very thin strips orange peel (orange part only)

• 2 colheres de sopa de azeite de oliva

• Coarse kosher salt

• 475ml dry red wine

• 325ml low-salt chicken broth

• 2 colheres de chá de casca de laranja finamente ralada

• Fresh tarragon and mint sprigs (for garnish)

Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 60g herb butter to small bowl and reserve for vegetables. DO AHEAD: Can be made 1 day ahead. Cover both bowls and chill. Bring medium bowl of herb butter to room temperature before using.

Using small sharp knife, make 1-inch-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit. DO AHEAD: Can be made 1 day ahead. Enclose lamb in plastic wrap and chill.

Position rack in bottom third of oven and preheat to 232°C. Heat oil in very large skillet over medium-high heat. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer to roasting pan. Brush with 2 tablespoons herb butter. Roast lamb 15 minutes. Brush again with 2 tablespoons herb butter.

Reduce temperature to 177°C. Continue to roast lamb until thermometer inserted into thickest part registers 57°C to 60°C for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.

Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine and broth and bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 475ml , about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and pepper.

Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.

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