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April 2006
Wine Country Recipes — Entrée, Leg of Lamb
Roast Leg of Lamb Marinated with Garlic Confit
Submitted By Pine Ridge Winery
INGREDIENTS
1 leg of lamb, shank and excess fat removed
4 heads of garlic, cloves removed and peeled but left whole
2 tablespoons shallots, minced
2 tablespoons thyme, chopped
1–2 cups olive oil
2 bay leaves
8 ounces flageolet beans soaked in water overnight
1 carrot, split lengthwise
1 white onion, cut in half
6 ounces grapeseed oil
8 ounces (1 stick) whole butter
8 ounces chicken stock
2 tablespoons parsley, chopped
Salt and pepper to taste
METHOD
Place peeled garlic cloves, shallots, thyme and 1 bay leaf into a small pot.
Cover completely with olive oil. Bring to a light simmer over medium heat; then
reduce heat to very low and poach for 35 to 45 minutes to create a confit of
garlic. When done, garlic should have the texture of a boiled potato. Refrigerate
for at least one hour or overnight. Once confit is completely cooled, puree
3/4 in food processor until it becomes a smooth paste.
In a large pot simmer beans, carrot, onion and 1 bay leaf until beans are
tender, approx 30 to 45 minutes. Drain, removing bay leaf and vegetables,
and reserve beans.
Debone and "seam" individual leg of lamb muscles. You should end up with
4 or 5 pieces. Tie with butcher's twine into separate roulades, approximately
10-ounces each. Coat each lamb roulade with marinade, and rest overnight to
infuse the flavors.
Season lamb with salt and pepper, and sear in hot grapeseed oil on all
sides until nicely browned, then transfer to 350°F oven to roast for
approximately 5 minutes. Allow the meat to rest for several minutes to
redistribute internal juices, and then slice.
Heat a pot large enough to accommodate beans over high heat. Add butter
and remaining garlic confit. When butter has foamed add beans and season with
salt and pepper, then add stock as needed. Finish with chopped parsley and
spring's freshest vegetables.
Yields 8 servings
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