Easter Lamb

Each year I try to prepare a great lamb recipe for Easter dinner. Here is a relatively simple one adapted from Cooks Illustrated magazine

Roast Butterflied Leg of Lamb
A great and simple leg of lamb recipe with very subtle flavors
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  1. 6 - 8 pound butterflied leg of lamb trimmed with a fat cap of 1/4 inch and pounded to about 1-inch thickness
  2. 1/3 cup of a good quality olive oil
  3. 3 shallots slicked thinly
  4. 4 cloves of garlic, peeled and smashed
  5. 1 inch piece of ginger, sliced into 1/2-inch rounds and smashed
  6. 1 tablespoon coriander seeds
  7. 1 tablespoon cumin seeds
  8. 1 tablespoon mustard seeds
  9. 3 bay leaves
  10. 2 2-inch strips lemon zest
  1. 1/3 cup chopped fresh mint
  2. 1/3 cup chopped fresh cilantro
  3. 1 shallot, minced
  4. 2 tablespoons fresh lemon juice
  1. 1. Cut slits into the fat cap, spaced 1/2 inch apart, in a crosshatch pattern. DO NOT cut into the meat.
  2. 2. Rub 2 tablespoons of kosher salt over the whole lamb and into the slits.
  3. 3. Let stand 1 - 2 hours at room temperature
  4. 4. Heat oven to 250 degrees (lower if using convection).
  5. 5. Stir together the oil, shallots, garlic, ginger, coriander seeds, cumin seeds, mustard seeds, bay leaves, and lemon zest.
  6. 6. Put the mixture on a rimmed baking sheet and bake on a lower-middle rack until the spices are softened and fragrant and shallots and garlic turn golden. This should take about 1 hour.
  7. 7. Remove the sheet from the oven and discard the bay leaves
  8. 8. Pat the lamb dry and transfer fat side up, to sheet on top of spices.
  9. 9. Roast on the same rack until the lamb registers 120 (130 for medium). This should take 30 - 40 minutes.
  10. 10. Transfer the baking sheet to an upper-rack and broil until the lamb registers 125 degrees (135 for medium). This should only take 3 - 8 minutes. Don't worry if the lamb is slightly charred in spots.
  11. 11. Transfer the meat to a cutting board and tent loosely with foil for about 20 minutes.
  12. 12. Pour the pan juices and spices into a fine-mesh strainer and press heavily to extract as much juice as possible into a medium bowl.
  13. 13. Discard the remaining solids
  14. 14. Stir in the mint, cilantro, shallot, and lemon juice.
  15. 15. After the 20 minutes stir in any accumulated lamb juices from the cutting board
  16. 16. Cut the lamb with the grain into 3 equal pieces then cut against the grain into 1/4 inch slices.
  17. 17. If sauce has cooled and thickened reheat in the microwave.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Charles E. Brown http://charlesebrown.net/

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