Prep Time
20 MIN
Cook Time
4-5 HRS
Total Time
5 HRS, 20 MIN
Servings
6
Ingredients
For the Brown Butter & Mustard-Roasted Lamb
- 1 boneless leg of lamb (3-4 lbs), butterflied and patted dry
- Kosher salt & freshly ground black pepper
- 4 Tbsp unsalted butter
- 4 cloves garlic, smashed
- 4 sprigs thyme
- 2 Tbsp whole grain mustard
- 2 Tbsp Dijon mustard
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 tsp smoked paprika
- 1⁄2 tsp ground coriander
- 1⁄2 tsp red pepper flakes (if you like a little heat)
- 1 cup chicken or beef broth
- 1⁄2 cup dry white wine (or more broth)
For the Creamy Carrot-Tahini Sauce:
- 1 lb carrots, peeled + chopped
- 3 Tbsp tahini
- 1 clove garlic, grated
- 2 Tbsp lemon juice
- 1⁄2 tsp ground cumin
- 2 Tbsp olive oil
- Kosher salt
- Ice water, as needed
For the Finishing Touches:
- More lemon juice
- More olive oil
- Toasted sesame seeds
- Fresh herbs (parsley, mint, or dill)
Directions
1. Prep that lamb:
Preheat oven to 275°F.
Generously season the lamb with kosher salt & black pepper on both sides.
In a small saucepan, melt butter over medium heat. Add garlic + thyme and swirl until the butter is deep golden brown and nutty smelling (~2-3 min).
Remove from heat.
Whisk in both mustards, olive oil, honey, paprika, coriander, and red pepperflakes.
2. Slow-roast it:
Place the American lamb in a roasting pan or Dutch oven, fat-side up. Slather all that mustardy brown butter mixture over it.
Pour broth and wine around (not over) the lamb to keep it moist. Cover tightly with foil or a lid.
Roast for 4-5 hours, basting occasionally with pan juices, until the lamb is fork-tender and easily pulls apart.
If you want a deeper crust, uncover in the last 30 minutes and raise the heat to 400°F.
Let rest for 15-20 min before slicing or shredding.
3. Make the creamy carrot-tahini sauce:
While the lamb roasts, boil carrots in salted water until super soft, ~15 min.
Drain.
Blend carrots, tahini, garlic, lemon juice, cumin, and olive oil until smooth. Add ice water, 1 Tbsp at a time until it’s velvety and dreamy. Season with salt.
4. Serve & flex:
Spread a swoosh of carrot-tahini sauce on a platter.
Thinly slice or shred the lamb and arrange on top.
Drizzle with more lemon juice & olive oil.
Sprinkle with toasted sesame seeds & fresh herbs.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
