The classic spring roast lamb gets a mini makeover with a herbaceous horseradish crust, and a simple red wine pan dripping sauce is the perfect complement.
- 1 c. (2 sticks) unsalted butter, softened
- 8 garlic cloves, peeled
- 1½ c. prepared horseradish
- 3 tbsp. rosemary
- 2 tbsp. thyme
- 2 tbsp. sage
- 2 tsp. salt
- 1½ tsp. black pepper
- 4-to-6-pound bone-in lamb leg roast
- 1 c. red wine
- Move the roasting rack to the middle of the oven, and preheat to 400°F.
- In a food processor, blend the butter, garlic, horseradish, rosemary, thyme, sage, salt, and pepper, creating a paste. Place the lamb on the rack, and generously coat with the horseradish-herb paste.
- Roast for 30 minutes. Remove the rack, and carefully deglaze the lamb with the wine, using a spatula to scrape the bottom of the pan to pick up any brown bits, and whisk. Return to the oven, reduce heat to 300°F, and continue to cook for 15 minutes.
- Carefully pour pan drippings into a gravy boat before serving. Let the roast rest for 15 minutes before slicing.