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March 20, 2008
Roast Leg of Lamb with Rosemary and Spring Vegetables
Custom House
500 S. Dearborn St.
Brunch Hours: 10 a.m. to 2 p.m.
www.srgchicago.com
Roast Leg of Lamb with Rosemary and Spring Vegetables
By Chef De Cuisine Richard Camarota
One 5 pound leg of lamb, separated into 3 muscles
(Bottom Round, Top Round, Knuckle)
Marinade:
2 tsp. Thyme leaves
2 tsp. Rosemary leaves
10 Roasted Garlic Cloves
˝ c Olive Oil
Method: Combine all ingredients in the blender and pulse a couple times. Leave some texture; it should not be a puree.
Marinate & Cook Lamb:
2 tsp. Butter
3 sprigs of Rosemary
˝ c of Chopped shallots
Oven set at 325 degrees
Rub the marinade into the lamb and let sit in the refrigerator for at least six hours or overnight. Use kitchen twine and tie each piece separately (ask your butcher to do this if you like). Season each piece generously with salt and pepper. Pour 1/8 inch of olive oil into an ovenproof skillet, heat until hot and then add each piece of lamb making sure not to overcrowd the pan. Sauté each side until light golden brown, about three minutes per side. Add 2 tsp. of Butter and a few Rosemary sprigs and chopped shallots. Baste the lamb with this for two minutes.
Transfer this to the oven; each piece will cook a little differently. The bottom round and the knuckle will take a little longer. Cook all the pieces to an internal temperature of 130 degrees for medium rare, remove from the oven and let rest in a warm place for 15 minutes.
To Serve:
Remove the twine and slice the lamb. Take the pan and deglaze with a little red wine and reduce slightly. Strain the sauce and pour over the meat. Drizzle with extra virgin olive oil and black pepper
Copyright © 2008, WGN-TV
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