Sauce for roast leg of lamb?
John Liu
7 years ago
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
7 years agoparty_music50
7 years agoRelated Discussions
Boneless leg of lamb.
Comments (1)The number of minutes per pound depends on how big the roast is. I use an instant read thermometer and start with 15 minutes per pound at 350 for a room temperature roast and take the internal temperature. You want to remove it from the oven at 125 for medium rare. You can also use the high heat method of starting it at 500 for 10 minutes, then turning it to 425 until it's done to your liking. But it's easy to over cook the lamb that way. I often butterfly a boneless leg of lamb and season the cut side with garlic oregano olive oil and lemon, let it sit for no more than 1 hour and grill it like a steak. ery yummy and easy to tell when it's done to your liking. Linda C...See More4 Hour Leg of Lamb with Provencal Beans
Comments (7)Oh that does sound good! I make Anthony Bourdains recipe at least once a couple of times a year which is similar. I will definitely make Inas beans the next time I do the 7 hour lamb, usually I do wide noodles a la boeuf bourgignon but the beans sound great. Thanks for sharing! Alexa PS here's Bourdain's version, I don't do the "caulk" thing. I think the Le Creuset seals well enough without it. GIGOT DE SEPT HEURES From Les Halles and Anthony Bourdain 1 leg of lamb, about 6# 4 garlic cloves, sliced, plus 20 whole garlic cloves 1/4 cup olive oil salt & pepper 2 small onions, thinly sliced 4 carrots, peeled 1 bouquet garni 1 cup dry white wine 1 cup flour, 1 cup water Preheat oven to 300 F. Make many small incisions in lamb, place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. (At this point I would brown the lamb on all sides��"but that’s not necessary.) Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. Place it in the 300 degree oven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone. Remove the Dutch oven and break the seal. You don't have to eat the cooked flour paste. That's it. About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. It's nearly foolproof. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference. Bon appetit!...See MoreLOOKING for: Stuffed , rolled boneless Leg of Lamb
Comments (5)I just received this recipe from WmS: Roasted Leg Of Lamb Ask your butcher to bone and butterfly the lamb, which involves cutting the meat almost all the way through so it can be opened up to lie relatively flat, like a book. Our Green Pea Puree is the perfect accompaniment to the roasted lamb (see related recipe at right). 3 garlic cloves, finely minced 3 Tbs. chopped fresh mint 3 Tbs. chopped fresh oregano 2 Tbs. olive oil, plus more as needed 1 tsp. kosher salt, plus more, to taste Freshly ground pepper, to taste 1 boneless leg of lamb, about 4 lb., butterflied 2 Tbs. wild game demi-glace 1/2 cup chicken stock 2 Tbs. unsalted butter Preheat an oven to 350°F. In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2 to 3-inch intervals. In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown on all sides, 4 to 5 minutes per side. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Skim the fat from the pan and set over medium heat. Add the demi-glace and stock and cook, stirring to scrape up the browned bits from the pan bottom. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper. Snip the strings and thinly slice the lamb across the grain. Arrange on a warmed platter and pass the sauce alongside. Serves 8 to 10. Williams-Sonoma Kitchen...See MoreRECIPE: Delicious Rack of Lamb with Juniper Sauce Recipe
Comments (1)Nice ad....See Morecolleenoz
7 years agowritersblock (9b/10a)
7 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
7 years agosleevendog (5a NY 6aNYC NL CA)
7 years agolindac92
7 years agolast modified: 7 years agoKatieC
7 years agojakkom
7 years agoleegion5
7 years agoplllog
7 years agolast modified: 7 years ago
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