Roasted Leg of Lamb

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Roasted Leg of Lamb

with Crushed Potatoes and Olive Jus

This lamb dish is all about the sauce. Plan this recipe in advance so you can be patient with your sauce. I highly recommend making your own beef broth in advance. However don’t fret if you don’t have time; my chef’s note explains how to finish off the dish using store bought broth.

Serves 6

  • 1 boneless leg of lamb, netted (3 pounds)
  • ¼ cup garlic, chopped
  • ¼ cup fresh rosemary, chopped
  • ¼ cup fresh sage, chopped
  • ½ cup Dijon mustard
  • ½ cup olive oil
  • 2 tablespoons salt

Olive Jus

  • ¼ cup canola oil
  • 1 pound lamb stew meat
  • 1 medium onion, chopped
  • 1 celery, chopped
  • 1 carrot, peeled and chopped
  • ¼ cup Silver Oak Cabernet Sauvignon
  • 4 parsley stems (no leaves)
  • 4 thyme stems with leaves
  • 1 bay leaf
  • 1 quart Beef Broth (see recipe; if using purchased broth, see Chef’s Note)
  • ½ cup kalamata olives, chopped

Crushed Potatoes

  • 2 pounds marble-size potatoes, boiled until tender
  • Olive oil for frying
  • 1 lemon, juice and zest
  • 1 tablespoon parsley, chopped
  • Salt and pepper

Marinate the Lamb

  1. Remove the lamb from the netting. Open it up and lay out flat onto a cutting board.
  2. Mix together the garlic, rosemary, sage, Dijon, olive oil and salt. Rub mixture all over the leg of lamb. Roll the leg back up and re-wrap with the netting. Refrigerate overnight.

Make the Olive Jus

  1. For the sauce, heat the canola oil in a large stock pot over high heat. Add the lamb stew meat and sear until dark golden brown. Add the onion, celery and carrot. Sauté for 15 minutes stirring constantly.
  2. Pour in the Cabernet Sauvignon and boil until 75% of the liquid has evaporated. Add the parsley stems, thyme, bay leaf and beef stock. Bring to a boil, then turn the heat to low and let simmer for 3 hours.
  3. Strain out the meat and vegetables and discard. Bring the liquid back to a boil and boil until 90% of the liquid is reduced. Add the kalamata olives and season with salt and pepper if needed. (If the sauce is watery, see Chef’s Note for thickening.) Keep warm.

Roast the Lamb

  1. While the stock is simmering, preheat your oven to 500°F. Place the leg of lamb in a roasting pan and oast at this temperature for 20 minutes or until golden brown on the outside. Turn the heat down to 300°F and cook until an internal-probe thermometer reads 125°F-for rare, 130°F-for medium rare, 135°F-for medium, 140°F-for medium well or 145°F-for well done.
  2. Remove lamb from the oven and let it rest for at least 20 minutes.

Make Potatoes

  1. While lamb is resting heat a medium sauce pan with 2″ deep of olive oil. Gently crush boiled marble potatoes until the skins break open. Place in the hot oil and fry until golden brown. Remove and toss in a bowl with lemon juice, zest, parsley, salt and pepper.
  2. To serve, arrange the potatoes onto a large platter. Remove the netting from the lamb, slice and shingle over the potatoes. Serve the kalamata olive jus on the side.

Chef’s Note:

If you are using a store bought beef broth or stock, it most certainly will not have enough gelatin to give the sauce the proper consistency. To achieve the right consistency mix 2 tablespoons of cornstarch with a ¼ cup of cold water; when the sauce is boiling pour the cornstarch mixture into the sauce and stir vigorously until the sauce boils again. This will help achieve a thicker sauce consistency.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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