Ease of Preparation: Easy
Yield: 6-8 servings
Fire Roasted Leg of Welsh Lamb
Ingredients:
1 (5-6 lbs) bone-in leg of lamb
6 cloves garlic, peeled and cut in half, plus 1 garlic bulb
1 bunch rosemary, finely chopped with stalks reserved
1 bunch thyme, finely chopped with stalks reserved
1 bunch sage, finely chopped with stalks reserved
Zest of 1 lemon
Salt and pepper
¼ cup (60 ml) olive oil
2 medium carrots, peeled and roughly chopped
2 medium yellow onions, peeled and roughly chopped
3 stalks of celery, roughly chopped
1 lb (450 grams) lamb bones
Method:
Remove leg of lamb from refrigerator 30 minutes before cooking.
Preheat oven to 425 F (220 C).
Make 12 incisions into leg of lamb, and stuff with halved garlic cloves.
In a mortar and pestle, grind together rosemary, thyme, sage, lemon zest, salt and pepper.
Once ground, stir in olive oil.
Pour marinade over lamb leg and massage into the meat using your hands. Reserve.
Using a sharp knife, cut the top off the garlic bulb.
In the base of a roasting pan, place garlic bulb, carrots, onions, celery and herb stalks.
Place leg of lamb over the mirepoix, and lamb bones all around.
Place in the oven and cook for 20-25 minutes.
Remove from oven, cover small end and bone of lamb with aluminum foil and return to the oven.
Reduce heat to 350 F (180 C), and cook for 90 minutes for a medium pink color on the inside.
Remove from heat, tent with aluminum foil and let rest for 15-20 minutes before slicing.
Reserve mirepoix and lamb bones for Lamb Au Jus.
Lamb Jus
Ingredients:
1 lb (450g) reserved roasted lamb bones
Reserved roasted carrots
Reserved roasted celery
Reserved roasted onions
Reserved roasted garlic bulb
Reserved roasted herb stalks
1 cup (240ml) red wine
1 cup (240ml) white wine
4 cups (960ml) water
½ cup (120ml) flour
Salt and pepper
Method:
Drain excess fat from lab roasting pan.
Place roasting pan with bones, celery, carrots, onions, herbs, and garlic over medium-high heat.
Cook for 3-4 minutes, stirring constantly.
Deglaze with red and white wine, and cook for 4-5 minutes.
Once reduced, add flour and stir until all bones and mirepoix has been slightly coated.
Add water and bring to a simmer.
Cook for 20-30 minutes, or until reduced by half and slightly thickened and dark.
Season with salt and pepper, and remove from heat.
Strain sauce into a gravy dish, and serve hot alongside warm leg of lamb.
