Monday, June 19, 2017

Slow Roasted Boneless Leg of Lamb Dinner

Shown with honey glazed carrot roses and sauerkraut

Boneless Leg of lamb
1 butterflied boneless leg of lamb: 5 to 7 pounds
Kosher salt and freshly ground pepper

1.      Adjust oven rack to center position and preheat oven to 200 F.
2.      Open out lamb leg on cutting board and season generously with salt and pepper inside and out.
3.      Roll lamb up and secure with twine.
4.      Place lamb on wire rack set in a foil-lined rimmed baking sheet.
5.      Place in oven and cook until center of roast registers 132 F, about 3 hours.
6.      Remove roast from oven and tent tightly with aluminum foil.
7.      Place in warming oven and allow to rest for at least 30 minutes and up to 1-1/2 hours.
8.      Heat oven to 500 F.
9.      Ten minutes prior to serving, remove foil and place roast in hot oven and cook until well-browned and crisp on exterior, about 6 to 8 minutes.
10.   Remove from oven and cut off and remove twine.
11.   Slice into ½-inch slices and serve immediately.

White Bean Puree
1 cup dried Navy white beans
½ cup minced onion
1 Tablespoon minced garlic
¼ cup diced red pepper
½ teaspoon red pepper flakes
1 small smoked ham hock
4 cups chicken stock
Salt and pepper

1.      Soak beans overnight. Then rinse well.
2.      Combine beans, onions, garlic, bell pepper, red pepper flakes, ham hock and chicken stock in pot, with lid, over high heat and bring to boil.
3.      Reduce heat to low and simmer, adding more stock if needed, until beans are very tender.
4.      Remove ham hock, remove skin and discard. Then remove meat and chop roughly.
5.      Place meat in blender with cooked beans and liquid and puree until smooth. Add a wee bit more stock, if needed to achieve desired consistency. Season lightly to taste with salt and pepper.

Wilted Rosemary Spinach
2 Tablespoons clarified butter
6 cups packed fresh spinach
1 Tablespoon finely chopped fresh rosemary
½ teaspoon salt
1 teaspoon freshly ground black pepper
1-1/2 teaspoons rice vinegar
2 Tablespoons rice wine

1.      In a large pan over medium heat, briefly warm the clarified butter.
2.      Add spinach and rosemary and let sit for 1 to 1-1/2 minutes.
3.      Sprinkle with salt and pepper and, as the spinach begins to wilt, turn gently with tongs so that uncooked spinach rotates to the bottom of the pan.
4.      Add vinegar and wine and continue to turn spinach until it has just wilted but is still bright green.

To Assemble
1.      Spoon pool of bean puree onto each serving dish.
2.      Place mound of wilted spinach in the center of the beans.
3.      Arrange sliced lamb over top.
4.      Sprinkle with salt.

5.      Sprinkle with chopped parsley.