Rolled, Studded and Herbed Boneless Leg of Lamb | Everyday Dorie

There are many herbed boneless leg of lamb recipes out there. Ina, Giada, and others. They all follow the similar process of, first, rubbing the leg of lamb with a variety of herbs or spices. In Dorie’s recipe, there are minced herbs (thyme, rosemary) mixed with olive oil. That does the job of imparting herbaceous counterpoint to the meat. In addition, Dorie adds another layer of flavor by studding and pushing slivers of garlic into the leg of lamb.

Besides the herbs and garlic, slices of lemon and wedges of onion fill the space snugly around the leg of lamb in the Dutch oven.

The cooking method is oven-braised. I’ll say it’s a braise, more than it is a roast, given the good amount of white wine poured into the Dutch oven. All it takes is a quick run in a 450°F hot oven and then a slow cook for about 40 minutes at 350°F. The result is a succulent and aromatic roast.

To make a pan sauce from the liquid in the pot. For extra liquid, add chicken broth. Then reduce by simmering over low heat for a few minutes. Season with salt and pepper and strain the sauce.