This elegant entrée showcases a succulent boneless leg of lamb infused with the deep, sweet complexity of black garlic and a fragrant blend of fresh herbs. Roasted to tender perfection and paired with a velvety parsnip purée, the dish is completed with a luxurious red wine and balsamic pan sauce. It’s a refined yet comforting meal ideal for festive gatherings, holiday dinners, or when you simply want to impress at home.
Why You’ll Love This Recipe
- Exceptional flavor: The rich umami of black garlic combined with fresh rosemary and thyme creates an unforgettable herb crust.
- Elegant presentation: Served over creamy parsnip purée and finished with a glossy sauce, this dish looks as impressive as it tastes.
- Perfect for entertaining: A show-stopping main course that’s well-suited for holidays and dinner parties.
- Balanced textures: The tenderness of the lamb contrasts beautifully with the smooth purée and rich reduction sauce.
- Refined yet accessible: Despite its upscale feel, the steps are straightforward and manageable for home cooks.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Lamb:
2–3 lb boneless leg of lamb, tied
6 cloves black garlic
4 cloves regular garlic
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped (plus more for garnish)
2 tbsp olive oil
1 tbsp Dijon mustard
Salt and black pepper to taste
For the Parsnip Purée:
1½ lbs parsnips, peeled and chopped
¾ cup heavy cream
2 tbsp unsalted butter
Salt and white pepper to taste
For the Pan Sauce:
½ cup red wine
1 cup beef or lamb stock
1 tbsp balsamic vinegar
1 tsp cornstarch + 1 tbsp water (optional for thickening)
Salt and pepper to taste
Directions
1. Prepare the Lamb:
Preheat the oven to 400°F (200°C).
In a food processor, combine black garlic, regular garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and black pepper. Process into a smooth paste.
Rub the herb-garlic paste evenly over the lamb leg. Place the lamb in a roasting pan and roast for 45 to 60 minutes, or until the internal temperature reaches 135°F for medium-rare.
Remove from oven and let rest for 10 to 15 minutes before slicing.
2. Make the Parsnip Purée:
While the lamb roasts, boil the chopped parsnips in salted water until fork-tender (about 15 minutes).
Drain well, then blend with heavy cream and butter until smooth and creamy.
Season with salt and white pepper to taste.
3. Prepare the Pan Sauce:
In the same roasting pan or a skillet, deglaze over medium heat with red wine.
Add the stock and balsamic vinegar, then simmer until reduced by half.
If desired, stir in the cornstarch slurry and simmer until slightly thickened.
Season with salt and pepper.
4. To Serve:
Spoon parsnip purée onto each serving plate.
Top with sliced lamb.
Drizzle with the pan sauce and garnish with additional fresh thyme.
Servings and timing
Servings: 4
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Calories: 510 kcal per serving
Variations
- Spiced crust: Add crushed fennel seeds or cumin to the herb paste for a deeper, spiced flavor.
- Vegetable purée swap: Substitute the parsnips with celeriac, cauliflower, or even carrots for a different flavor profile.
- Red wine alternative: Use port or Madeira wine in the sauce for a sweeter, richer finish.
- Grilled lamb: During warmer months, sear and finish the lamb on the grill for a smoky twist.
- Dairy-free purée: Use coconut cream and olive oil instead of cream and butter for a dairy-free version.
Storage/Reheating
Storage: Store leftover lamb and purée separately in airtight containers in the refrigerator for up to 3 days.
Reheating:
- Gently reheat the lamb in a covered baking dish at 300°F until warmed through.
- Reheat the purée on the stovetop over low heat, stirring frequently. Add a splash of cream or water if it thickens too much.
- Warm the sauce in a saucepan, stirring occasionally.
FAQs
How do I know when the lamb is perfectly cooked?
Use a meat thermometer. For medium-rare, remove the lamb from the oven at 135°F and allow it to rest until it reaches 140°F.
What is black garlic, and where can I find it?
Black garlic is aged garlic with a sweet, mellow, and umami-rich flavor. It is available in many gourmet grocery stores or online.
Can I use bone-in leg of lamb?
Yes, but the cooking time will increase. Expect an additional 15–20 minutes of roasting depending on the size.
What can I substitute for parsnips?
You can use cauliflower, potatoes, or a mix of root vegetables for the purée.
Can I prepare the purée in advance?
Yes. You can make the purée a day ahead and reheat it gently before serving.
Do I need a food processor for the herb crust?
A food processor makes it easier, but you can finely mince the ingredients and mix by hand.
Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free. Just verify your mustard and stock are labeled gluten-free.
What wine pairs well with this dish?
A bold red wine such as Cabernet Sauvignon, Syrah, or a red Bordeaux complements the rich flavors.
Can I freeze leftovers?
The lamb can be frozen for up to 2 months. The purée can be frozen, though its texture may change slightly upon thawing.
Can I make this dish without alcohol?
Yes, you can substitute the red wine with extra stock and a splash of grape or cranberry juice for depth.
Conclusion
Black Garlic Herb-Crusted Lamb Leg with Parsnip Purée is an extraordinary dish that brings together gourmet flair and home-cooked comfort. With its savory crust, luxurious sauce, and velvety purée, this recipe is perfect for elevating your next gathering or creating a memorable dinner at home. Whether you’re celebrating a special event or simply indulging in refined flavors, this dish is sure to impress.
Print
Black Garlic Herb-Crusted Lamb Leg with Parsnip Purée
- Total Time: 1 hour 30 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
SEO Optimized Description: This Black Garlic Herb-Crusted Lamb Leg with Parsnip Purée is the ultimate gourmet entrée, combining tender, slow-roasted lamb infused with black garlic and fresh herbs, with a luxuriously smooth parsnip purée. Finished with a rich red wine reduction and a touch of thyme, it’s perfect for festive dinners, Sunday roasts, or elegant dinner parties. #blackgarliclamb #lambrecipes
Ingredients
For the Lamb:
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2-3 lb boneless leg of lamb, tied
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6 cloves black garlic
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4 cloves regular garlic
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2 tbsp fresh rosemary, chopped
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2 tbsp fresh thyme, chopped (plus more for garnish)
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2 tbsp olive oil
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1 tbsp Dijon mustard
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Salt and black pepper to taste
For the Parsnip Purée:
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1 1/2 lbs parsnips, peeled and chopped
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3/4 cup heavy cream
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2 tbsp unsalted butter
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Salt and white pepper to taste
For the Pan Sauce:
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1/2 cup red wine
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1 cup beef or lamb stock
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1 tbsp balsamic vinegar
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1 tsp cornstarch + 1 tbsp water (optional for thickening)
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Salt & pepper to taste
Instructions
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Prepare the Lamb:
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Preheat oven to 400°F (200°C).
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In a food processor, blend black garlic, regular garlic, rosemary, thyme, olive oil, mustard, salt, and pepper into a paste.
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Rub the herb-garlic paste generously over the lamb leg. Place it in a roasting pan.
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Roast for 45–60 minutes until the internal temperature reaches 135°F for medium-rare. Rest for 10–15 minutes before slicing.
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Make the Parsnip Purée:
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While the lamb roasts, boil parsnips in salted water for about 15 minutes, until fork-tender.
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Drain and blend with cream and butter until smooth. Season with salt and white pepper to taste.
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Prepare the Sauce:
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Deglaze the roasting pan or a skillet with red wine over medium heat.
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Add stock and balsamic vinegar. Simmer to reduce by half.
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Optional: Stir in cornstarch slurry and simmer until slightly thickened. Season with salt and pepper.
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To Serve:
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Spoon parsnip purée onto each plate.
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Top with sliced lamb.
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Drizzle with pan sauce and garnish with fresh thyme.
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Notes
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For deeper flavor, marinate the lamb with the garlic-herb paste overnight.
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Substitute black garlic with roasted garlic if needed, but the flavor will be milder.
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The purée can be made ahead and gently reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: Modern European / Gourmet
Nutrition
- Calories: 510 kcal per serving
