Lemongrass Lamb

This recipe is from the Lamb & Lemongrass episode of A is for Apple, hosted by Leah Wildman.

Serves: 6 – 8

Ingredients

• 2 lemongrass stocks (bottom 5 inch (12.5cm) portion
• 2 large shallots
• 5 cloves of garlic
• 1 long Thai chili seeds removed
• 2 tablespoons (30ml) minced fresh oregano
• ½ cup (125ml) grapeseed oil
• 2 tablespoons (30ml) sesame oil
• 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) sugar
• 1 tablespoon (15ml) freshly ground pepper
• 4 pounds (1.8kg) boneless leg of lamb butterflied
• 2 tablespoons (30ml) olive oil

Directions

1. Trim the outer tough layers from the lemongrass to reveal a pale softer lower section about 5 inches (12.5cm) from the bottom of the stalk. Using the back of your knife smash the stalk to bruise.
2. Mince the lemongrass, rough chop the shallots, garlic, Thai chili and oregano.  Place in a food mill and process to a fine paste.  Add the grapeseed oil, sesame oil, fish sauce, sugar and pepper.  Blend to combine.
3. Cut the lamb into three to four sections, which will allow you to remove the thinner pieces from the oven as they are cooked.
4. Rub the lamb thoroughly with the paste and place in a tray. Marinade in the refrigerator for 6 hours.
5. Remove from the refrigerator and wipe off excess marinade from lamb.
6. Allow the lamb to come to room temperature before cooking.
7. Preheat oven to 375F (190°C).
8. Season the lamb with a few good turns of freshly cracked pepper and drizzle of olive oil.
9. Place remaining oil in a large cast iron pan or heavy bottomed oven proof pan.  Heat the pan and oil over medium high heat.  Place the lamb sections 2 at a time into the pan and cook until deep caramelized crust is achieved about 5 minutes. Flip and repeat until both sides are rich and deep brown. Remove from pan. Repeat with remaining pieces.
10. Place all lamb back in pan and place in oven to cook for 10 minutes. Or when a thermometer is inserted in the thickest part reads 125F (52°C) to 130F (154°C) for a medium rare doneness.
11. Remove from the oven and cover with foil.  Let meat rest for 15 minutes.
12. Slice meat thin and sprinkle with a little salt.