Roasted lemon-rosemary leg of lamb with with mint-macadamia dipping sauce
|April 8, 2010||Posted by ameliaps under easter, lamb, marinated, meats, sauces|
Spring, Easter and Lamb are a traditional combination.
Easter means re-birth, renewal, resurrection. It’s a very hopeful time.
The lamb represents Jesus and reminds us of the lamb sacrificed on the first Passover observed by the Jews.
Spring…is in the air. I am including some images from flowers in my backyard (see my Easter lunch post).
This year my husband and I worked in tandem. He is very good at preparing meats. So he cut off the extra fat and sinue from the leg, then scored it in a criss-cross manner, allowed it to marinate (just a few hours worked for us) and then we roasted it on a rack over a bed of potatoes, onions, and wild mushrooms, so the juices dripped down on the vegetables and savored them nicely.
I served it with a green herbal minty thick dipping sauce, which was nutty and refreshing at the same time.
On the side, steamed asparagus just seasoned with salt, pepper and extra virgin olive oil.
Don’t forget to serve with a nice bottle of red wine. We had a Côtes du Rhône.
Roasted lemon-rosemary leg of lamb over potatoes, onions, and wild mushrooms
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup olive oil (or less if you are “shy”)
2 lemons: juice and zest
1/4 cup balsamic white vinegar
3 cloves garlic, minced
1 Tbsp fresh grated ginger (you will not taste this at the end but it gives a nice zestiness)
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
1 bag of small potatoes, scrubbed and cut in chunks
3 onions, cut in wide slices
1 small package of wild mushrooms
Mix oil, lemon (juice and zest), vinegar, garlic, ginger, romsemary, salt and pepper.
Allow the lamb to marinate for a few hours in the marinate, in the fridge.
Preheat the oven to 425 degrees F. Allow the lamb to come back to room temperature.
Place the lamb in the oven on a rack over the pan, where you will have evenly spread the vegetables.
Roast for 20-25 minutes. You should get a nice crust. If not, keep going.
Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer (10-12 minutes per pound) for medium-rare (covering with foil it the top is too brown), or until a meat thermometer inserted into the center of the roast registers about 145-150 degrees F (do not allow the thermometer to touch the bone). Remove the lamb from the oven and allow to rest for 10 to 15 minutes before carving.
If the vegetables need a little more time to brown and finish the caramelization process leave them in the oven while the meat rests (maybe increase the oven temperature a tad). You’ll be happy.
Mint-macadamia dipping sauce
Recipe is from Dan Aykroyd (via Martha Stewart)
Makes about 1 cup
1 bunch scallions (green spring onions)
1 bunch cilantro (Coriandrum sativum)
2 bunches mint leaves
14 macadamia nuts
1/2 cup white balsamic vinegar (I love it)
4 ounces extra-virgin olive oil
Sea salt and freshly ground pepper
Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1/4 cup water in the jar of a blender; season with salt and pepper. Blend until pureed.
Then…take a nap after lunch
Don’t worry about cleaning the dishes…!