Leg of Lamb with Herb Butter

Lathered in butter and herbs, this leg of lamb is one to remember for any special occasion. Just add some potatoes, carrots, and veggies to your Fish Pan while cooking, and you have a whole meal ready to go.

Level

Intermediate

Prep time

30 minutes

Cook time

1.5 hours

Serves

4-8

Cook it with our

Fish Pan

Ingredients

Leg of Lamb

  • 1 bone-in leg of lamb (about six pounds)
  • 3 cups potatoes, cubed
  • 1 cup vegetable broth
  • ½ cup white wine
  • 1 lemon, cut in half
  • Olive oil
  • Salt and pepper, to taste

Herb Butter

  • 16 ounces, softened butter, about 4 sticks
  • ½ cup parsley, chopped
  • ¼ cup basil, chopped
  • 6 cloves of garlic, minced
  • Salt and pepper, to taste

Directions

  1. In a bowl, add softened butter, parsley, basil, garlic, salt and pepper. Mix thoroughly.
  2. Score the outside of the leg of lamb by gently slicing a crisscross pattern on the outside fat layer. Lather in the herb butter mixture and place in a Lodge Fish Pan. Add cubed potatoes with olive oil, salt and pepper to pan. Spread out evenly. Next, add vegetable broth, white wine & lemon half. Add more broth and wine throughout cook to prevent burning.
  3. Preheat grill to 350 degrees Fahrenheit. Add Fish Pan with leg of lamb. Let lamb leg cook for 90 minutes, or until internal temperature reaches 130 degrees Fahrenheit (medium rare).
  4. Once done, remove leg of lamb from the fish pan and let it rest for 20 minutes. Continue to cook potatoes in the juices inside the pan until they are done.
  5. Slice leg of lamb and serve.

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