EASTER
WITH CLASENS ROASTED LEG OF LAMB by CHEF DAN:
Serves
8-10 (WITH HARICOTS AND
GOAT CHEESE SALAD)
INGREDIENTS:
1
bone-in leg of lamb (7-8 pounds) fat removed
5
pounds yellow potatoes or new potatoes, cut into wedges
2
pounds small white onions, blanched in boiling water for 2 minutes, peel
2
carrots cut into 1/2-inch pieces
RUB:
6
garlic cloves, pressed
2
tablespoon mustard seeds
1/3-cup
Herb de Provence or recipe to follow)
2
tablespoon olive oil
1
tablespoon Dijon mustard
FOR
THE GRAVY:
1
750 red wine
3
cups beef stock
2
tablespoon butter
3
tablespoon all-purpose flour
FOR
THE POTATOES ONIONS, AND CARROTS:
Olive
oil for drizzling
Juice
of 2 lemons
2
teaspoons (EACH), garlic powder, oregano, Herb de Provence and rosemary
RUB; (PRE-HEAT-OVEN TO 450 DEGREES THEN
REDUCE TO 350)
1.
In
bowl mix all the rub ingredients and make into a paste.
2.
Brush
the lamb generously on all sides; reserve some of the rub.
3.
Place
lamb in lightly grassed roasting pan, cover and chill overnight.
4.
Let
lamb come to room temperature and brush on reserved marinate.
5.
Add
a little olive oil and bake at 450 degrees for 15 minutes.
6.
In
a bowl combine spices with potatoes, onions and carrots.
7.
Add
vegetables to the pan with the lamb, and bake at 350 degrees.
8.
Drizzle
a little olive oil over the meat and vegetables, bake for 1-hour and 1/2-stirring
occasionally, internal temperature registers 140.
9.
Transfer
lamb to platter and let rest 20 minutes.
10.
Transfer
vegetables with slotted spoon to a serving dish.
11.
Mix
gravy ingredients in the lamb pan and bring to a boil then simmer until thick.
12.
Serve
gravy over meat and vegetables.
HERB de PROVENCE; MAKES 1 CUP
2 tablespoons EACH dried rosemary, savory,
thyme, marjoram, lavender flower, and dried parsley.
1 tablespoon each fennel seed, dried
oregano, tarragon, bay powder.
In spice grinder grind
fennel seed and combine all spices
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