Farmmarkets' Roasted Leg Of Lamb With Ancho Mustard Paste
Recipe
Serves/Makes: 8
Ingredients:
1 leg of lamb (6 lb size), bone-in and shank off
3 garlic cloves, cut into slivers
2 bunches parsley, chopped (mince 1/4 cup worth)
4 branches rosemary, chopped (mince one tablespoon worth)
1 tablespoon olive oil
Sea or kosher salt and freshly ground pepper to taste
2 fennel bulbs, quartered
8 shallots, quartered
8 chopped carrots
2 1/2 cups wine
1 cup water (more if needed)
# **ancho/mustard paste marinade***
4 garlic cloves, pressed
1 ancho pepper (preferably dried), minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard (whole grain)
Directions:
Make 25 to 30 slits about the top and sides of the leg and insert the garlic
slices. Smear on the ancho/mustard paste (recipe follows) and place into a
sealable bag. Return roast to refrigerator for several hours or overnight.
When ready to prepare roast, preheat oven to 425 degrees F.
Add the shallots and carrots to a roasting pan in a thin layer. Pour in 1 cup of
wine and enough water to cover around 2/3 of the vegetables in the pan. Cook for
15-20 minutes at 425 degrees F. Rub the quartered fennel bulbs with a splash of
olive oil - set aside. When the shallots and carrots come out of the oven, push
them to the edges of the pan.
Make a bed for the roast out of the chopped parsley and chopped rosemary
branches in the center of the roasting pan. Place the leg, fat side up on the
herbs and season with salt and pepper to taste - don't be stingy.
Mix the remaining minced parsley and rosemary, and press this onto the top and
sides of the roast. Place the fennel around the roast. Add more water/wine to
the pan when necessary throughout the cooking process - you don't want the
veggies to dry out. Place the roasting pan in the oven and immediately reduce
heat to 350 degrees F. Roast for about 1 hour 15 minutes (medium rare is about
125 degrees, rare is 120 degrees). The temperature will rise another 10-12
degrees and continue to cook as the lamb rests for 15 minutes prior to carving.
For the ancho/mustard marinade: Puree the ingredients into a paste in a
blender/food processor.
It will take 2 days to thaw a frozen leg of lamb (in a refrigerator where it is
most safe to do so).
Optional: Deglaze the pan if you desire a sauce for the meat and vegetables. Add
1 1/2 cups of wine and then reduce. Whisk in 4-5 tablespoons melted butter and
serve immediately.
This recipe for Farmmarkets' Roasted Leg Of Lamb With Ancho Mustard Paste
serves/makes 8.