LEG OF
LAMB MY WAY by CHEF DAN:
Serves 12-14
INGREDIENTS:
3 tablespoons garlic
powder
2 tablespoon Sichuan
pepper
2 tablespoons EACH toasted
cumin seeds, and toasted fennel seeds
1 tablespoon EACH
coriander seed, smoked paprika, ground cinnamon, garam masala and chili garlic
sauce
2 teaspoon sea salt
1 (5-pound) boneless leg
of lamb, trimmed
1 onion, diced
1/2-cup fresh mint leaves
3 tablespoons olive oil
2 tablespoons red wine
vinegar
3 garlic cloves, minced
1/2-teaspoon freshly ground
black pepper
2 cups EACH peeled
parsnips, peeled carrots, fennel bulb, and butter nut squash all thinly sliced
2 tablespoon olive oil
2 tablespoon lemon juice
DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES)
1.
Combine first 9
ingredients in a bowl.
2.
Add 1 teaspoon
sea salt to spice mixture.
3.
Rub spice mixture
evenly over lamb; reroll roast; secure at 1-inch intervals with twine.
4.
Wrap in plastic
wrap; refrigerator overnight.
5.
Remove from fridge and let stand 30 minutes.
6.
Place lamb on a
wire rack in a roasting pan,
7.
pour 4 cups of water into pan.
8.
Roast at 375 for
1 hour and 45 minutes, until thermometer reads 130 degrees.
9.
Let stand 20
minutes and then cut across grain into thin slices.
10. Place drippings from pan in a sauce-pan, and bring to
a boil over high-heat.
11. Cook until reduced to 1 cup.
12. Combine onion and next 5 ingredients in a bowl, stir
in 1/2-teaspoon sea salt.
13. Combine remaining sea salt, parsnips and remaining
ingredients in a bowl.
14. Toss to coat, serve with lamb.
15. Top lamb with mixture and drizzle with jus.
ENJOY DAN: BON-APPETITE!!
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