Lemon-Tarragon Leg of Spring Lamb
A simple lemon-tarragon glaze enhances the fresh springtime taste of this succulent roast of lamb.
| 1 |
New Zealand Spring Lamb Short-cut Leg, defrosted (approx. 4 lbs/2 kg) |
1 |
| 1-1/4 tsp |
Dried Tarragon, crumbled |
6 ml |
| l tsp |
Coarse Salt |
5 ml |
| 1/4 tsp |
Black Pepper |
1 ml |
| 1/2 cup |
Lemon Marmalade |
125 ml |
| 2 tbsp |
Lemon Juice |
30 ml |
Garnish: Lemon slices and fresh mint, parsley or sprigs of fresh tarragon when available.
Place lamb, flat side down, on rack in shallow roasting pan. In small bowl, rub together 1/4 tsp (1 ml) of the tarragon, coarse salt and pepper. Rub all over outside of leg. Roast, uncovered, 10 minutes in preheated 450°F (230°C) oven. Reduce heat to 325°F (160°C) and continue roasting about 1 hour and 15 to 20 minutes longer for rare, or until a meat thermometer registers an internal temperature of 140°F (60°C). Allow more time for medium. The internal temperature for medium is 150°F (65°C).
About 20 minutes before roast is done, stir together marmalade, remaining tarragon and lemon juice in a small bowl and drizzle some of the mixture over lamb. Repeat every few minutes until marmalade mixture is used and meat is dark brown. If you wish a darker glaze, increase oven temperature to 400°F (200°C) for a few minutes at the end of roasting time.
Let rest covered loosely with foil, 15 to 20 minutes before carv-ing. Garnish platter with lemon slices and mint, parsley or fresh tarragon.
Yield: about 4 to 6 servings
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