Thursday, October 23, 2014

LEG OF LAMB MY WAY ENJOY DAN:



                                       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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