Roast Lamb with Bourbon and Mint

Photo by Andrew Sherman

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8-10 servings

    Roast Lamb
  • 1 small whole bone-in leg of lamb (about 6-7 pounds)
  • Salt
  • Freshly ground black pepper
  • ⅓ cup chopped fresh mint or ¼ cup crumbled dried mint
  • ½ cup bourbon
  • Chutney Butter
  • 8 ounces (½ pound or 2 sticks) unsalted butter, softened
  • 1 cup of your favorite chutney
  • Salt
  • Cayenne pepper
  1. Position a rack in the center of the oven and preheat to 500 degrees. Trim the lamb of excess fat, leaving a thin layer of at least ⅛ inch on all sides. Wipe dry with paper towels or a clean cloth. Liberally rub it with salt and pepper and press the mint over the entire surface.
  2. Put the lamb directly on the bottom of a roasting pan and roast in the center of the oven for 15−20 minutes, until the outside is seared and lightly browned. Remove from the oven and reduce the heat to 400 degrees. Slowly pour the bourbon over the lamb, return it to the oven, and roast, basting occasionally with the pan juices until done to your taste, from 15 minutes per pound for medium rare to 30 minutes per pound for medium well.
  3. Remove the lamb to a platter, loosely cover with foil, and let rest at least 20 minutes before carving. Serve warm or at room temperature. For our party, it was served on rolls with Chutney Butter (recipe follows).

 Chutney Butter

  1. With a mixer or fork, whip the butter until fluffy. Gradually mix in the chutney until smooth, taste, and add a pinch or so of salt if needed. If the chutney isn’t spicy, add a pinch or so of cayenne—not enough to make it hot, just to brighten the flavor. Whip until smooth and fluffy and the seasonings are incorporated.
  2. Allow the butter to stand at room temperature for 15−20 minutes. Taste and correct the seasonings. It can be served right away or stored, well covered, in the refrigerator. Allow it to return to room temperature and just before serving it give it a light whip until it is fluffy.
  • from chef and author Damon Lee Fowler, which is his own version of the recipe from Essentials of Southern Cooking

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