Thursday, December 13, 2018

Rolled leg of lamb with herb garlic sauce
3 - 4 lb. boneless leg of lamb, boneless, butterflied

herb garlic sauce
1 Tbsp. cumin seeds, toasted and ground
1-1/2C (lightly packed) Italian parsley leaves
1/2C (lightly packed) mint leaves
1/2C (lightly packed) cilantro leaves
2 large garlic cloves, peeled
1 Tbsp. smoked paprika
1 tsp. salt
¼ tsp. cayenne pepper
6 Tbsp. olive oil (4 Tbsp., 2 Tbsp.)
2 Tbsp. Sherry wine vinegar

1/4C white wine
1/4C chicken stock

For the herb garlic sauce:  Place all ingredients in a food processor except the oil and process until coarse paste forms.  With the machine running, add 4 tablespoons oil.  Transfer 1/4C sauce to a bowl and add vinegar and remaining olive oil.  Set aside.

Lay the meat flat and pat dry with paper towels.  Trim any excess fat.  If there are portions that are much thicker than others, butterfly the thicker portions of the lamb to make it evenly thick.  Lightly pound the lamb with meat mallet, if necessary.  Season with salt and pepper.  Spread the lamb with ¾ of the remaining sauce.  Starting at the short end, roll the lamb up tightly.  Tie and rub with remaining sauce.  Wrap well in plastic wrap and chill at least 8 and up to 24 hours.  Let stand at room temperature about one hour before roasting. 

Preheat oven to 350F.  Unwrap the lamb and transfer to a roasting pan.  Roast until an instant-read thermometer inserted into the center of the meat reads 125 – 135F, about 45 minutes to 1-1/4 hours for medium rare.  Begin checking early.  Transfer to a cutting board, tent with foil and let rest for 20 minutes.
 Meanwhile, add wine and chicken stock to the roasting pan and simmer until slightly reduced.  Add the sauce that was set aside.  Cut lamb into ½-inch thick slices, snipping away the twine as you go and transfer to a platter.  Add any juice from the cutting board to the roasting pan.  Serve lamb with sauce.
MAKES:  6 – 8 servings

No comments:

Post a Comment