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shallots garlic thyme mustard extra-virgin olive oil unsalted butter lamb kosher salt pepper cherry tomatoes thyme Chunky olive butter
Viewed: 56 - Published at: 9 years agoIngredients
- 1/3 cup coarsely chopped shallots
- 1/2 cup crushed garlic cloves
- 1/3 cup each thyme leaves, parsley leaves and chopped rosemary
- 3 tablespoons Dijon mustard
- 1/3 cup plus 1/4 cup extra-virgin olive oil
- 1 stick plus 2 tablespoons unsalted butter, at room temperature
- One 5-pound well-trimmed boned and butterflied leg of lamb
- Kosher salt
- Pepper
- 2 pounds cherry tomatoes
- 2 thyme sprigs
- Chunky olive butter, for serving
Method
- In a blender or food processor, combine the shallots, garlic, thyme, parsley, rosemary, mustard and 1/3 cup of the olive oil; blend until smooth.
- Transfer to a bowl and stir in the butter.
- Arrange the lamb fat side down on a rack set over a rimmed baking sheet.
- Spread the herb butter all over the lamb, leaving a 1-inch border.
- Refrigerate until the butter is semifirm, 30 minutes.
- Roll up the lamb with the butter inside and tie securely with kitchen twine at 1-inch intervals.
- Cover and refrigerate overnight.
- Preheat the oven to 400.
- Rub the lamb with 2 tablespoons of the oil and season with salt and pepper.
- Roast for about 1 hour and 45 minutes, until an instant-read thermometer inserted in the thickest part registers 130 for medium-rare.
- Transfer the lamb to a cutting board and let rest for 20 minutes.
- Leave the oven on.
- On a rimmed baking sheet, toss the tomatoes with the remaining 2 tablespoons of olive oil and the thyme sprigs and season with salt and pepper.
- Roast for 20 minutes, stirring, until softened.
- Discard the strings and thinly slice the lamb.
- Serve with the roasted tomatoes and olive butter.
