Post by marlaoh on Mar 30, 2004 7:57:58 GMT -6
FarmMarkets’ Roasted Leg of Lamb - with Ancho Pepper/Mustard Paste
This recipe is for lamb lovers as well as the lamb novice. It incorporates three traditional lamb seasonings, Rosemary, Parsley and garlic, but has a touch of ancho pepper and Dijon mustard incorporated into the paste in order to add a little extra flavor. Also, the leg is roasted with an assortment of vegetables in order to make the overall meal preparation that much easier. This dish would go exceptionally well with mashed potatoes. The recipe below serves 6-8.
Ingredients:
1 leg of lamb, bone-in and shank off, approximately 6 pounds
3 large cloves garlic, cut into slivers
2 bunches parsley (1/4 cup worth will be minced)
4-5 branches rosemary, chopped (mince one tablespoon worth)
1 tablespoon olive oil
Sea (or kosher) salt and freshly ground pepper to taste
2 large fennel bulbs, quartered
8 medium shallots, quartered
8 medium carrots, chopped
2 ½ cups wine
1-2 cups water
Ingredients for ancho/mustard paste to smear on roast (acts as marinade):
4 large cloves garlic, pressed
1 medium ancho pepper (preferably dried), minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard (whole grain)
Puree these ingredients into a paste in a blender/food processor
Directions:
It will take 2 days to thaw a frozen leg of lamb (in a refrigerator where it is most safe to do so). One day into the thawing process, make 25 to 30 slits about the top and sides of the leg and insert the garlic slices. Smear on the ancho/mustard paste and place into a sealable bag. Return roast to refrigerator.
Preheat oven to 425 degrees F. Add the shallots and carrots to a roasting pan in a thin layer. Pour in 1 cup of wine and enough water to cover around 2/3rds of the vegetables in the pan. Cook for 15-20 minutes at 425 degrees F.
Rub the quartered fennel bulbs with a splash of olive oil – set aside. When the shallots and carrots come out of the oven, push them to the edges of the pan. Make a bed for the roast out of the parsley and chopped rosemary branches in the center of the roasting pan. Place the leg, fat side up on the herbs and season with salt and pepper to taste – don’t be stingy… Mix the minced parsley and rosemary, and press this onto the top and sides of the roast. Place the fennel around the roast. Add more water/wine to the pan when necessary throughout the cooking process - you don’t want the veggies to dry out. Place the roasting pan in the oven and immediately reduce heat to 350 degrees F. Roast for about 1 hour 15 minutes (medium rare is about 125 degrees, rare is 120 degrees). The roast will rise another 10-12 degrees and continue to cook as the lamb rests for 15 minutes prior to carving.
Optional: Deglaze the pan if you desire a sauce for the meat and vegetables. Add 1 ½ cups of wine and then reduce. Whisk in 4-5 tablespoons melted butter and serve immediately.
This recipe is for lamb lovers as well as the lamb novice. It incorporates three traditional lamb seasonings, Rosemary, Parsley and garlic, but has a touch of ancho pepper and Dijon mustard incorporated into the paste in order to add a little extra flavor. Also, the leg is roasted with an assortment of vegetables in order to make the overall meal preparation that much easier. This dish would go exceptionally well with mashed potatoes. The recipe below serves 6-8.
Ingredients:
1 leg of lamb, bone-in and shank off, approximately 6 pounds
3 large cloves garlic, cut into slivers
2 bunches parsley (1/4 cup worth will be minced)
4-5 branches rosemary, chopped (mince one tablespoon worth)
1 tablespoon olive oil
Sea (or kosher) salt and freshly ground pepper to taste
2 large fennel bulbs, quartered
8 medium shallots, quartered
8 medium carrots, chopped
2 ½ cups wine
1-2 cups water
Ingredients for ancho/mustard paste to smear on roast (acts as marinade):
4 large cloves garlic, pressed
1 medium ancho pepper (preferably dried), minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard (whole grain)
Puree these ingredients into a paste in a blender/food processor
Directions:
It will take 2 days to thaw a frozen leg of lamb (in a refrigerator where it is most safe to do so). One day into the thawing process, make 25 to 30 slits about the top and sides of the leg and insert the garlic slices. Smear on the ancho/mustard paste and place into a sealable bag. Return roast to refrigerator.
Preheat oven to 425 degrees F. Add the shallots and carrots to a roasting pan in a thin layer. Pour in 1 cup of wine and enough water to cover around 2/3rds of the vegetables in the pan. Cook for 15-20 minutes at 425 degrees F.
Rub the quartered fennel bulbs with a splash of olive oil – set aside. When the shallots and carrots come out of the oven, push them to the edges of the pan. Make a bed for the roast out of the parsley and chopped rosemary branches in the center of the roasting pan. Place the leg, fat side up on the herbs and season with salt and pepper to taste – don’t be stingy… Mix the minced parsley and rosemary, and press this onto the top and sides of the roast. Place the fennel around the roast. Add more water/wine to the pan when necessary throughout the cooking process - you don’t want the veggies to dry out. Place the roasting pan in the oven and immediately reduce heat to 350 degrees F. Roast for about 1 hour 15 minutes (medium rare is about 125 degrees, rare is 120 degrees). The roast will rise another 10-12 degrees and continue to cook as the lamb rests for 15 minutes prior to carving.
Optional: Deglaze the pan if you desire a sauce for the meat and vegetables. Add 1 ½ cups of wine and then reduce. Whisk in 4-5 tablespoons melted butter and serve immediately.