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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Provençal-Roasted Leg of Lamb

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Provençal-Roasted Leg of Lamb Empty Provençal-Roasted Leg of Lamb

    Post by Lobo Sat 23 Jan 2016, 12:22 am

    Provençal-Roasted Leg of Lamb Img45l
    Provençal-Roasted Leg of Lamb
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    Prep Time: 20 minutes
    Cook Time: 75 minutes
    Servings: 8
    To enhance the flavor of this leg of lamb, the meat is brushed with a mixture of mustard and herbes de Provence before roasting. Our Glazed Spring Vegetables are the perfect accompaniment.






    • 19

    Ingredients:


    • 1 boneless leg of lamb, about 4 lb., butterflied and trimmed of fat
    • 3 Tbs. Dijon mustard
    • 2 Tbs. herbes de Provence, coarsely ground with a mortar and pestle
    • Kosher salt and freshly ground pepper, to taste
    • 2 Tbs. vegetable oil
    • 3 leeks, white and light green portions, cleaned and quartered lengthwise
    • 1 cup pearl onions, peeled

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    Provençal-Roasted Leg of Lamb Wine-pairing-icon-red

    Wine Pairing

    This pairs well with bold, full-bodied red wines like the Cornesa Crianza Ribera Del Duero from our Wine Club.

    Directions:

    Preheat an oven to 450ºF.

    Lay the leg of lamb flat on a cutting board. Using a meat pounder, lightly pound the lamb to an even 1 1/2-inch thickness. In a small bowl, stir together the mustard, herbes de Provence, salt and pepper. Brush the mustard mixture evenly over the inside surface of the lamb. Roll up the lamb and tie securely with kitchen twine at 2-inch intervals. Rub the outside of the lamb with salt, pepper and 1 Tbs. of the oil.

    Heat a roasting pan over high heat. Sear the lamb on all sides until browned, 3 to 5 minutes per side.

    In a bowl, stir together the leeks, pearl onions, the remaining 1 Tbs. oil, salt and pepper. Arrange the vegetables around the lamb. Transfer the pan to the oven and roast for 15 minutes. Reduce the oven temperature to 375ºF and continue to roast until an instant-read thermometer inserted into the thickest part of the meat registers 130º to 135ºF for medium-rare to medium, about 45 minutes more. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.

    Remove the twine from the lamb, cut the meat into slices and arrange on a warmed platter. Skim the fat off the pan drippings and transfer the drippings to a sauceboat. Serve the lamb immediately with the leeks and pearl onions. Pass the pan drippings alongside. Serves 8.
    Williams-Sonoma Kitchen.
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