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Fresh Herb and Guajillo Roasted Lamb

  • Level: Intermediate
  • Total: 2 hr 40 min (includes soaking and resting times)
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

Lamb:

2 guajillo chiles, stemmed and seeded

1 tablespoon chopped fresh fennel fronds

1 tablespoon chopped fresh parsley 

1 tablespoon chopped fresh rosemary 

1 tablespoon chopped fresh thyme 

1/2 tablespoon olive oil 

6 cloves garlic, peeled, smashed and minced 

Kosher salt 

Freshly ground black pepper 

One 4- to 5-pound boneless leg of lamb 

1 1/2 cups low-sodium chicken broth 

1 1/2 cups dry red wine

1 tablespoon all-purpose flour

Roasted Potatoes:

2 pounds baby golden potatoes (each about 1 inch in size)

1 tablespoon olive oil

Sea salt

Directions

Special equipment:
kitchen twine
  1. For the lamb: Preheat the oven to 400 degrees F.
  2. Soak the guajillo chiles in warm water to soften. Puree with 1 to 2 tablespoons of the soaking liquid in a small food processor or blender to make a paste.
  3. In a small bowl, combine the guajillo paste, fennel, parsley, rosemary, thyme, olive oil, garlic and 1 teaspoon each kosher salt and pepper.
  4. Cut the lamb lengthwise, stopping 1/2 inch before going all the way through. Open the lamb like a book and spread with the fresh herb and chile mixture. Close the lamb and tie with kitchen twine at 1-inch intervals. Season the outside heavily with salt and pepper.
  5. Put the lamb on a baking sheet and roast until golden brown, 30 to 40 minutes. Remove from the oven and lower the temperature to 300 degrees F. Transfer the lamb to a Dutch oven or ovenproof pot, add the chicken broth and wine and cover. Return the lamb to the oven and braise until the internal temperature reaches 135 degrees F, about 1 hour. Transfer the lamb to a cutting board (reserve the liquid in the pot) and let rest for 20 minutes before slicing.
  6. For the roasted potatoes: Meanwhile, toss the potatoes with the olive oil and sea salt in a roasting pan. Roast until tender, about 40 minutes. Remove from the oven, smash each potato to flatten slightly and then cook 10 more minutes.
  7. Pour the reserved lamb-braising liquid in a saucepan, set over medium-high heat and reduce by half. Whisk in the flour while boiling to thicken. Season with salt and pepper.
  8. Serve the lamb and roasted potatoes with the sauce.
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