Roast Leg of Lamb with Shallot Sauce
Ingredients
Instructions
Prepare the lamb. Trim excess fat and any tough skin from
the leg. Scrape excess from the leg bone until bare to make it more
presentable. Make a dozen incisions close to the bone and insert garlic slices.
Stab the leg all over, making ¼ - ½ inch incisions, to allow for better
penetration of ingredients. Rub meat with the duck fat and sesame seed oil,
then season with salt and pepper. Truss leg for better roasting results.
Refrigerate overnight. Remove from refrigerator 3 hours before roasting.
Preheat oven to 500°F. Place lamb on rack in a large
roasting pan. Set pan in top portion of the oven. Roast for 25 minutes.
Remove lamb from the oven and allow it to rest for 30
minutes.
Reduce oven to 350°F.
Begin the shallot sauce. In a small saucepan, add red wine
vinegar and shallots. Bring to a boil, then lower heat and let simmer until
liquid has reduced to about ¼ c. (15-20 minutes). Strain, saving the shallots
and reduced vinegar in separate containers for later use.
Add the reduced vinegar and filtered water to the roasting
pan. Place the roasting pan back into the oven and continue roasting the lamb
for about 30 more minutes, basting every 10 with the liquid from the pan.
Internal temperature should be at 130-135°F for medium-rare.
Remove lamb from the oven once desired temperature has been
reached. Let the lamb rest on a cutting board for 10 minutes before slicing.
To finish the shallot sauce, add the chicken stock and thyme
to the roast pan. Bring the pan to a boil on the stove top, scraping the brown
bits from the bottom. Remove sauce from heat. Remove thyme sprigs. Stir in
Dijon mustard and season with salt and pepper.
Serve sliced lamb along with shallot sauce.
Pairs well with miso-butter artichokes as well as just about
any potato dish.
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