Post by goodcookin on Feb 28, 2012 13:01:34 GMT -5
Leg of Lamb with Moroccan Spices
For the marinade:
4 large garlic cloves
1/3 tightly packed cup flat-leaf parsley leaves
1/3 tightly packed cup fresh cilantro leaves
1/3 tightly packed cup fresh basil leaves
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon Aleppo pepper or other hot ground chile, (hot paprika will do in a pinch)
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
1/3 cup good-tasting extra-virgin olive oil
3 tablespoons honey
1/2 cup fresh lemon juice, or as needed
1 medium onion, coarsely chopped
1/2 teaspoon freshly ground black pepper
5- to 6- pound boned leg of lamb, trimmed of most surface fat
For the table herbs and spices:
2 to 3 hearts of romaine, leaves seperated
1/3 cup coarse salt
1/3 cup ground cumin, freshly ground if possible
1/3 cup Aleppo pepper or other hot ground chile
1/2 cup honey
2 lemons, each cut into 6 wedges
1 large bunch of fresh mint
1 large bunch of watercress
1 large bunch fresh cilantro
For the pan sauce:
1/2 cup dry red wine
Marinate the lamb:
1. Combine all of the marinade ingredients in a food processor or blender and purée. Taste for a distinct snap of lemon and a hint of chile heat, adding more of whatever you think is needed.
2. Spread the lamb out in a shallow dish. Make about 12 deep slits in the meat and stuff in spoonfuls of the marinade. Pour the rest of the marinade over the lamb, turning the meat to thoroughly coat it. Cover and refrigerate overnight.
Roast the lamb:
3. Take the meat out of the refrigerator 1 hour before cooking.
4. Preheat the oven to 400°F (204°C). Transfer the lamb from the marinade, fat side up, to a large, very shallow pan (a half-sheet pan is ideal). Pour in enough of the marinade to coat the meat; reserve the rest. Roast the lamb for 15 minutes, then reduce the heat to 300°F (149°C) and roast for another 15 minutes. Pour the rest of the marinade over the meat and continue roasting the lamb, basting often with the pan juices, for about 1 more hour, or until it is 10°F (-12°C) below the doneness you want. [Don't know your desired final temperature? Figure rare is 130°F (54°C) to 135°F (57°C), medium rare is 135°F (57°C) to 140°F (60°C), and medium is 145°F (63°C).
Serving the lamb:
5. While the lamb roasts, pile the romaine leaves on a platter, cover, and refrigerate serving. Place the salt, cumin, Aleppo pepper, honey, and lemon wedges in small individual serving bowls to pass at the table. Pile the mint, watercress, and cilantro on a plate, cover, and refrigerate.
6. When the lamb is about 10°F(-12°C) below the final desired doneness, turn on the broiler. (Because the acids in the marinade slow down browning, a finish of a fast broil is needed to make the lamb all burnished and becoming.) Broil until crusty, about 5 minutes. Turn the meat and repeat. Transfer the lamb to a platter and let rest at room temperature for 10 to 15 minutes so the juices can settle and the meat can rise to its final temperature.
7. While the lamb rests, make the pan sauce by placing the roasting pan over two burners cranked to high heat. Stir in the wine, scraping the bottom of the pan as you bring the pan juices to a boil. Cook, stirring, until the sauce is thick and rich tasting, about 2 minutes. Reduce the heat to low to keep the sauce warm. Thinly slice the lamb across the grain and arrange the lamb on a platter. Pour the pan sauce over the lamb, garnish with a few sprigs of the herbs, and place it on the table along with romaine, spices, honey, lemon, herbs, and so forth. Instruct guests to roll the lamb in the romaine along with the spices, honey, herbs, and a squeeze of lemon.
from Leite's Culinaria
For the marinade:
4 large garlic cloves
1/3 tightly packed cup flat-leaf parsley leaves
1/3 tightly packed cup fresh cilantro leaves
1/3 tightly packed cup fresh basil leaves
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon Aleppo pepper or other hot ground chile, (hot paprika will do in a pinch)
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
1/3 cup good-tasting extra-virgin olive oil
3 tablespoons honey
1/2 cup fresh lemon juice, or as needed
1 medium onion, coarsely chopped
1/2 teaspoon freshly ground black pepper
5- to 6- pound boned leg of lamb, trimmed of most surface fat
For the table herbs and spices:
2 to 3 hearts of romaine, leaves seperated
1/3 cup coarse salt
1/3 cup ground cumin, freshly ground if possible
1/3 cup Aleppo pepper or other hot ground chile
1/2 cup honey
2 lemons, each cut into 6 wedges
1 large bunch of fresh mint
1 large bunch of watercress
1 large bunch fresh cilantro
For the pan sauce:
1/2 cup dry red wine
Marinate the lamb:
1. Combine all of the marinade ingredients in a food processor or blender and purée. Taste for a distinct snap of lemon and a hint of chile heat, adding more of whatever you think is needed.
2. Spread the lamb out in a shallow dish. Make about 12 deep slits in the meat and stuff in spoonfuls of the marinade. Pour the rest of the marinade over the lamb, turning the meat to thoroughly coat it. Cover and refrigerate overnight.
Roast the lamb:
3. Take the meat out of the refrigerator 1 hour before cooking.
4. Preheat the oven to 400°F (204°C). Transfer the lamb from the marinade, fat side up, to a large, very shallow pan (a half-sheet pan is ideal). Pour in enough of the marinade to coat the meat; reserve the rest. Roast the lamb for 15 minutes, then reduce the heat to 300°F (149°C) and roast for another 15 minutes. Pour the rest of the marinade over the meat and continue roasting the lamb, basting often with the pan juices, for about 1 more hour, or until it is 10°F (-12°C) below the doneness you want. [Don't know your desired final temperature? Figure rare is 130°F (54°C) to 135°F (57°C), medium rare is 135°F (57°C) to 140°F (60°C), and medium is 145°F (63°C).
Serving the lamb:
5. While the lamb roasts, pile the romaine leaves on a platter, cover, and refrigerate serving. Place the salt, cumin, Aleppo pepper, honey, and lemon wedges in small individual serving bowls to pass at the table. Pile the mint, watercress, and cilantro on a plate, cover, and refrigerate.
6. When the lamb is about 10°F(-12°C) below the final desired doneness, turn on the broiler. (Because the acids in the marinade slow down browning, a finish of a fast broil is needed to make the lamb all burnished and becoming.) Broil until crusty, about 5 minutes. Turn the meat and repeat. Transfer the lamb to a platter and let rest at room temperature for 10 to 15 minutes so the juices can settle and the meat can rise to its final temperature.
7. While the lamb rests, make the pan sauce by placing the roasting pan over two burners cranked to high heat. Stir in the wine, scraping the bottom of the pan as you bring the pan juices to a boil. Cook, stirring, until the sauce is thick and rich tasting, about 2 minutes. Reduce the heat to low to keep the sauce warm. Thinly slice the lamb across the grain and arrange the lamb on a platter. Pour the pan sauce over the lamb, garnish with a few sprigs of the herbs, and place it on the table along with romaine, spices, honey, lemon, herbs, and so forth. Instruct guests to roll the lamb in the romaine along with the spices, honey, herbs, and a squeeze of lemon.
from Leite's Culinaria