Friday, 11 April 2014

Spring Roasted Lamb with Red Wine Sauce made in the same pan! Great recipe for Easter Dinner.

Enjoy this fabulous Lamb Roast Idea with a same pan red wine sauce that is to die for!

To prepare the Roasted Lamb

6 pound boneless, tied leg of lamb
Kosher salt
Freshly ground black pepper
Zest from 2 lemons
5 garlic cloves minced
½ cup copped mixed fresh herbs (equal amounts of Italian parsley, rosemary and thyme)
2 tablespoons Rapeseed Oil
Juice from one lemon
2 tablespoons grey Poupon mustard
2 tablespoons chopped fresh rosemary
2 tablespoons Rapeseed Oil

To prepare the Red Wine sauce
1 tablespoon Rapeseed Oil
¼ cup minced shallots
1 cup red wine
Chicken stock
1 tablespoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 Tablespoons butter
Kosher salt
Freshly ground black pepper

To prepare the Roasted lamb

  • Preheat oven to 220 degrees.
  • Remove netting from roast and discard. Open up lamb cut side up on your cutting board and sprinkle generously with salt and pepper.
  • In a small bowl, mix together zest, garlic, herbs and olive oil. Using your hands, spread all over inside cavity of lamb.
  • Fold open lamb back into a roast and place on board fat side up. Using good butcher’s twine, wrap and tie four or five wraps down the length of the roast. Make two more end to end.
  • Place fat side up in a Perfect Pans Roaster
  • In a small bowl, mix lemon juice, mustard, rosemary and rapeseed oil. Mix to combine and spread all over the top of the roast.
  • Place meat thermometer in thickest part of roast and set temperature to alarm at 60. (Lamb should be served medium rare). Place in centre rack of oven.
  • Roast at 220 degrees for 30 minutes then reduce oven to 180 and continue and cook for about another 60-90 minutes.
  • Once roast reaches 60 degrees, (about 2 hours) remove from oven, place on platter and loosely cover with foil however leave probe thermometer in so juices don’t leak out. Let rest 20 minutes before slicing.
  • Remove twine and slice. Serve with pan sauce, see below.
To prepare the Red Wine Pan Sauce
  • In the same  roasting pan used to make your roast over medium heat, sauté shallots in rapeseed oil 2-3 minutes or until tender. Set aside.
  • In the pan that was used to roast the lamb, drain off and discard all lamb fat and heat remaining cooked bits and liquid on top of stove over low flame. Add red wine and cooked shallots and scrape any bits from the bottom of the pan. Reduce wine mixture until almost all wine has evaporated.
  • Add in chicken stock and fresh herbs. Reduce by half.
  • Add in butter and stir into sauce. Remove from heat and taste. Use additional salt and pepper if needed. Strain sauce into gravy boat and discard solids.