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.
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