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Recipe Provided By
Chef Paul Rodriguez
Servings

8-10

Plated Braised Leg of Lamb

Ingredients

  • 1 whole boneless American Lamb Leg (about 5-6 lbs)
  • 1 cups fresh italian parlsely (finely chopped)
  • 10 cloves fresh garlic (chopped)
  • 1/2 cup olive oil
  • 1/4  cup fresh lemon zest
  • 1 tablespoon kosher salt
  • 1/2 tablespoon freshly cracked black pepper  

Braise

  • 2 bottles malbec red wine
  • 1/2  cups clarified butter
  • 2 onions roughly copped
  • 3 carrots roughly copped 
  • 3 leeks roughly copped
  • 2 celery roughly copped
  • 1 whole garlic cut in half
  • 3 bay leaves
  • 2 tablespoon salt and pepper

Sauce

  • 1/4  cup shallots
  • 1/2 cup malbec wine
  • 1 tablespoon butter         

Directions

To prepare large American Leg of Lamb effectively, begin by dismantling the leg with a small knife into three sections: the top round, bottom round, and inner side sirloin. This ensures uniform heat distribution and optimal searing surface for each portion.

Remember to meticulously remove any cartilage from each piece.

Next, apply an even coating of salt and pepper on all sides of the lamb.  
                                               

For the Rub                                        

In a small bowl, combine the rubbing ingredients: parsley, garlic, lemon zest, and rosemary, along with two pinches of salt and pepper. Mash the ingredients together using either a wooden spoon or a molcajete mortar.

Then, add olive oil and thoroughly mix until well combined.

Rub this mixture evenly all over the leg of lamb.

For enhanced flavor, it's advisable to prepare this rub a day in advance. Simply cover the lamb with plastic film and refrigerate until ready to use.    
           

For the Wet Roast  

In a medium-sized roasting pan set over medium heat, melt clarified butter.

Add all vegetables along with salt and pepper. Optionally, incorporate any remaining rosemary if available. Cook the vegetables evenly for approximately 10 minutes.  

Pour in two bottles of Malbec wine. If the wine does not adequately cover at least half of the pan, you can supplement with water to reach the desired level (reserve some wine for your sauce later.)

Position a roasting rack over the vegetables in the pan to prevent the lamb from being submerged in the braising liquid. Arrange the lamb on the roasting rack with the fat side facing up. This positioning allows the lamb's fat and juices to drip into the braising liquid, which will be utilized for the sauce later.

Cover the lamb with aluminum foil. Transfer the roasting pan to the oven preheated to 300°F (150°C) and cook for 4 hours.

Once the lamb has been in the oven for 4 hours, carefully remove the aluminum foil and increase the oven temperature to 450°F (230°C) to sear the fat. This should take approximately 10 to 15 minutes, or until the desired browning color is achieved.

Once seared, switch off the oven and allow the lamb to rest for a minimum of 30 minutes before serving.

For the Sauce

To prepare the sauce, transfer the lamb from the roasting pan to a separate pan and keep it warm in the oven set to 160°F (70°C).

Strain all of the remaining braising liquid and vegetables carefully into a pan set over medium heat. Reduce the simmering liquid by half, taking care to remove any fat that floats on the surface.   

In another small saucepan over medium heat, add olive oil or clarified butter. Cook the shallots until they are soft and translucent. Then, pour in the Malbec wine and reduce the liquid on high heat by approximately 80%.

Next, add 1 cup of the braising liquid and reduce again by half. Once the sauce has reached a consistency that smoothly coats the back of a spoon, it is ready. Turn off the heat. Optionally, for a glossy and thicker finish, you can stir in cold butter.

The sauce is intended to be served either underneath the lamb or in a separate sauce plate. Slice the lamb carefully and arrange it atop the glossy Malbec wine sauce.

This dish is complemented with Potatoes a la Crema and Glazed Pecan Carrots.

 

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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