Monday, April 17, 2017

Roast Lamb with Rosemary, Garlic & Anchovy Rub

There are few meals as impressive as a roasted bone-in leg of lamb. Studded with garlic, rosemary, lemon zest and anchovies, this simple and delicious roast makes a succulent centrepiece for any social occasion. Puréed into a coarse paste, the marinade is stuffed into small incisions around the boneless leg of lamb, then rubbed with olive oil and generously seasoned with salt and pepper. Roasted on high at 450°F for 15 minutes, then slow roasted at 325°F for about an hour, and the results are pink perfection. Lamb, like beef, doesn’t need to be cooked all the way, and is best at a rosy medium-rare — 135°F to 140°F when finished. Whether served as part of a traditional Easter dinner or quiet Sunday lunch with family, this recipe is easy to prepare, absolutely delicious, and goes especially well with my Mother-in-Law's special homemade mint sauce!

Roast Lamb with Rosemary, Garlic, Lemon & Anchovy Marinade
Serves 6-8

5 lb leg of lamb, bone-in
4 cloves garlic
6 anchovies
3 sprigs of rosemary, leaves only
1 lemon, zest only
3 tbsp olive oil, divided
salt and pepper, to taste

Using a small food processor, blend together the garlic, anchovies, rosemary leaves, lemon zest and 1 tablespoon of olive or anchovy oil until a coarse paste. Then using a sharp knife, make small incisions in the thickest portions of the lamb and fill the pockets with the garlic-herb paste, pressing the mixture in deep with your fingers. Rub any remaining paste over the top of the lamb and season with salt and pepper. Rub 1-2 tablespoons of olive oil over the whole leg, then arrange on a roasting pan and preheat the oven to 450°F. 

Roast the lamb at 450°F for 20 minutes, then reduce the heat to 325°F and continue cooking for 90 minutes, or until a thermometer inserted into the middle of lamb reads 135° for medium rare. Once the lamb is ready, remove from the oven and tent with foil for 15-20 minutes, allowing the juices to retract and make the roast lovely and moist. To serve, slice the leg of lamb onto a decorative platter and serve with Roast Potatoes and Sautéed Rapini, for a sensational Easter feast.

Susan's Magnificent Mint Sauce
Serves 6-8

4 tbsp fresh mint leaves, rinsed and chopped
1 tsp granulated sugar
1 tbsp hot water
3 tbsp white wine vinegar

Mix the chopped mint, sugar, hot water and white wine vinegar in a small bowl, until the sugar has dissolved. Cover and set aside.

Guy's Perfect Crispy Roast Potatoes
Serves 6-8

4-1/2 lb Russet or Yukon Gold potatoes 
3 tbsp olive oil
4 tbsp lard or duck fat
Maldon salt and pepper to taste

Pre-heat the oven to 375°. Peel the potatoes and cut them into egg-size chunks, then parboil them in boiling water for about 6-8 minutes, but stop before they're cooked right through. Drain them in a colander and leave to cool slightly before shaking them in the colander back and forth a few times to rough them up a bit, which will makes the edges crispy. Season with some olive oil and season with salt and pepper. Place the lard in a roasting pan and heat it in the oven until the fat is sizzling hot. Remove the pan from the oven and carefully add the potatoes in one layer, turning them carefully so they're coated all over. Roast for 45 minutes, turning gently at least once. If they look like they need a bit more browning, leave them in and turn up the heat slightly until they're golden brown and crispy. Before serving, drain well and season to taste with salt and a little pepper, and serve while they're hot. 

No comments:

Post a Comment