Stop Blogging and Cook

DAILY POST MAR 29th:  SPRING LAMB

GLUTEN-FREE

S H O P

BUTCHER
Leg of lamb

GROCERY
Marjoram
Rosemary
Thyme
Cornstarch
Beef stock

GREEN MARKET
Red-skinned potatoes
Onion
Garlic OPTIONAL

WINE SHOP
Red wine

T I M I N G

SERVES 4 – 6 w/leftovers
PREHEAT OVEN: 350º F.
COOKING TIME: Depends upon size of roast & whether it is boned or bone-in

20 min per lb for rare to 130 – 135º
30 min per lb for medium-rare to 145º
35 min per lb for medium to 160º

PREPARATION TIME: 10 min

1. Put roast in oven.
2. Put potatoes in oven.
3. Remove roast, reduce gravy & finish.

C O O K  /  P R E P A R E

INGREDIENTS
4 – 6 lb leg of lamb, bone in or boneless
1  clove garlic, cut into large slices
2 onions, cut in polar half, then into thick polar slices
1 tsp rosemary, crushed with mortar & pestle
1 tsp thyme
1/2 tsp black pepper
1/4 tsp kosher salt
1 c beef stock
1 c red wine
3 TBSP cornstarch
Red-skinned potatoes OR sweet potatoes OR baking potatoes

COOKING

1. Combine dried herbs & salt in a dish; rub into surface of meat.
2. Insert sharp paring knife at right angles to the bone to make a cut, remove knife & insert piece of garlic clove.  Do this as many times as needed to insert the garlic slices.
3. Place leg of lamb in a roasting pan, preferably on a roasting rack, fat side down.
4. Insert oven-proof meat thermometer into thickest part of the leg making sure that it doesn’t hit the bone.
5. Add onion slices to roasting pan.
6. Roast on the lowest rung of preheated oven.
7. The onions will brown nicely.  Although it may look as if they are burning, do not be alarmed.  This browning is the essence used to make gravy.
8. At some point you can put potatoes (red, white, baking or sweet) into the oven in an oven-proof dish to bake along with the roast.  Large potatoes will take about an hour; smaller red-skinned or white potatoes 20 – 40 minutes depending upon size.
9. Test the potatoes.  They are done when a knife can be easily inserted.
10. When the onions have browned, stand back & slowly add enough filtered water to cover the bottom of the pan.  Tilt the pan so that the water swirls around the browning onions.
11. When thermometer reaches temperature, remove roast to platter to rest.  Place roasting pan on stove over medium heat.

PREPARATION – Gravy

• REDUCE

1. Remove roast to a platter;  remove roasting rack.  Tilt pan & skim off rendered fat with large spoon, or use a degreasing cup.  Place the roasting pan on the stove over med flame.  Add 1 c beef stock & stir the pan juices with a wooden spoon, scraping & dissolving the browned bits on the pan in the liquid. Bring to a boil.
2. Add wine.  Stir the pan juices, incorporating all of the browned onions into the mixture.  Keep the fire low enough to prevent the liquid from boiling away, but high enough to reduce the juices by 1/3rd.  Liquid should be a rich medium brown color, a little thicker than water.

• THICKEN

1. Put cornstarch in a shaker with beef stock & shake until thoroughly mixed.
2. While stirring juices, slowly add the cornstarch mixture.  Keep stirring until it is well-combined & begins to thicken.  Finished gravy should be the consistency of a thin sauce.  Do not over-thicken.  If it is too thick, add some stock, bring back to a slow boil mixing thoroughly.  If the browned onions bother you, you can put the gravy through a sieve before serving, pressing down on the onions to extract all of the flavor & juices.

S E R V E

Carve into slices a little less than 1/2″ thick.  Plate beside whichever potato you’ve selected & a fresh vegetable.

W O R K P L A C E   L U N C H / L E F T O V E R S

1. Lamb sandwiches are great for lunches, on a whole grain bread with lettuce, mayo & mint leaves.
2. Heat up lamb slices in gravy and serve with quinoa or mashed potatoes.
3. Put lamb into curry & serve over rice.