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| Leg Of Lamb With Garlic And Herbs |
Hits: 4 |
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| Date Added: |
November 20, 2008 |
| Calories: |
103 |
| Serves: |
8 |
| Prep. Time: |
0:00 |
| Category: |
Lamb, Main Dish, Copy Cat / Restaurant |
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| Ingredients: |
1/2 cup chopped mixed fresh herbs
= (such as rosemary thyme and oregano)
1/4 cup chopped garlic
2 teaspoons lemon zest
1 teaspoon salt
5 tablespoons extra-virgin olive oil
Freshly-ground black pepper
1 bone-in leg of lamb - (5 to 6 lbs)
20 fresh rosemary sprigs
5 heads garlic
1/4 cup Madeira
2 cups beef stock
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Position a rack in the lower third of an oven and preheat to 450 degrees.
- In a small bowl, combine the mixed herbs, chopped garlic, lemon zest, the 1 teaspoon salt, 3 tablespoons of the olive oil and pepper. Coat the lamb with the mixture.
- In a large roasting pan over medium-high heat, warm the remaining 2 tablespoons oil. Add the lamb and brown, 3 to 4 minutes per side. Transfer to a platter.
- Arrange the rosemary in the center of the pan. Place the lamb, fat-side up, on top. Arrange the garlic heads around the lamb. Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130 degrees for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
- Skim the fat from the pan, set over medium heat and add the Madeira, stirring to scrape up the browned bits from the pan bottom and smash the roasted garlic. Add the stock. Strain the sauce into a saucepan, set over medium heat and cook until thickened, 5 to 10 minutes. Taste and adjust the seasonings with salt and pepper.
- Carve the lamb into thin slices and arrange on a warmed platter. Pass the sauce alongside.
- This recipe yields 6 to 8 servings.
- Comments: To create a delicious sauce after roasting the lamb, this recipe employs a technique known as deglazing. When meat is roasted in a pan, the caramelizing process produces a fond, a coating of browned bits on the pan bottom. After the meat is removed, the pan is deglazed by adding wine, stock or other liquid. The liquid is heated and the cook stirs and scrapes with a wooden spoon to release the browned bits, which add depth of flavor to the finished sauce.
Notes:
Recipe from the Williams-Sonoma Kitchen |
| Nutrition Facts |
| Servings Per Recipe: 8 |
| Amount Per Serving |
| Calories: 103 |
Calories from Fat 83.3% |
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| Total Fat |
9g |
| Cholesterol |
0mg |
| Sodium |
800mg |
| Carbohydrate |
3g |
| Dietary Fiber |
1g |
| Protein |
1g |
| Points 3 |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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