Page 20 - Allisons Magazine Issue #95

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.

horseradish-and-herb-crusted lamb roast

SERVES 6–8

1. Move the roasting rack to the middle of the oven, and preheat to 400°F. 1 cup (2 sticks) unsalted butter, softened
8 garlic cloves, peeled
2. In a food processor, blend the butter, garlic, horseradish, rosemary, thyme, 1½ cups prepared horseradish
sage, salt, and pepper, creating a paste. Place the lamb on the rack, and 3 tablespoons rosemary
generously coat with the horseradish-herb paste. 2 tablespoons thyme
2 tablespoons sage
3. Roast for 30 minutes. Remove the rack, and carefully deglaze the lamb with 2 teaspoons salt
the wine, using a spatula to scrape the bottom of the pan to pick up any brown 1½ teaspoons black pepper
bits, and whisk. Return to the oven, reduce heat to 300°F, and continue to cook 4-to-6-pound bone-in lamb leg roast
for 15 minutes. 1 cup red wine

4. Carefully pour pan drippings into a gravy boat before serving. Let the roast rest
for 15 minutes before slicing.

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