Horseradish-and-Herb-Crusted Lamb Roast

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
  1. Move the roasting rack to the middle of the oven, and preheat to 400°F.
  2. 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.
  3. 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.
  4. Carefully pour pan drippings into a gravy boat before serving. Let the roast rest for 15 minutes before slicing.