SPRING LEG OF LAMB WITH HERBS
by CHEF DAN:
Serves
8-10
INGREDIENTS:
2
tablespoons EACH coriander seeds, fennel seeds and kalonji seeds
1
bunch cilantro
1
bunch dill
Bunch
of tarragon
4
scallions, thinly sliced
2
tablespoons lemon juice
2
tablespoons Herb de Province
4
garlic cloves, coarsely chopped
1/4-cup
olive oil + more for serving
2
teaspoon kosher salt + more
1-5-pound
bone in leg of lamb
4-pound
red potatoes
2
lemon wedges
DIRECTIONS:
(PREHEAT OVEN TO 325 F)
1.
Toast
seeds in a dry cast-iron skillet over medium-low heat, tossing occasionally,
until fragrant about 2 minutes, let cool.
2.
Coarsely
chop cilantro leaves and dill leaves with stems, add to a bowl.
3.
Pick
leaves from tarragon (do not chop) add to the cilantro bowl.
4.
Add
scallions and toss to combine
5.
Transfer
2 cups herb mixture to a small bowl, cover with damp cloth.
6.
Reserve
for later use.
7.
Transfer
remaining herb to a blender, add seeds, lemon juice, Herbs de Province, garlic,
oil and salt and pepper and puree until a paste forms.
8.
Roll
out a piece of foil that’s more hen double the length of a rimmed baking sheet.
9.
Center
fold on baking sheet, then place lamb on foil.
10.
Rub
lamb all over with herb paste, bring foil all around lame to seal.
10
Roast
lamb for about 4 hours or until falling off the bone, or until internal temperature
is 145 F.
11
Meanwhile,
place potatoes in stock pot and cover with water and salt.
12
Cover
bring to a boil, and cook until potatoes are tender, 30 minutes.
13
Unwrap
lamb on the baking sheet and let cool for 20 minutes.
14
Transfer
lamb to a cutting board.
15
Pull
off meat and shred into pieces.
16
Return
meat to baking sheet and toss in juices.
17
Transfer
lamb to a platter.
18
Pour
juices over lamb and potatoes.
19
Top
lamb with reserved herb mixture.
20
Drizzle
land and potatoes with oil, lemon juice, then sprinkle with salt.
ENJOY
DAN: LIVE WELL LAUGH OFEN AND LOVE MUCH!!
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