Text 23200, 96 rader
Skriven 2012-04-01 21:32:00 av DAVE DRUM (1:261/1381)
Ärende: Cuisine 233
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rosemary-Garlic Leg Of Lamb w/Artichokes
 Categories: Lamb/mutton, Herbs, Vegetables, Wine, Sauces
      Yield: 8 servings
 
MMMMM---------------------------SAUCE--------------------------------
      1 lg Onion; unpeeled, chopped
      2    Ribs celery; chopped
      1 lg Carrot; unpeeled, chopped
      2 cl Garlic; smashed
      1    Bay leaf
      2 tb Extra-virgin olive oil
      2 tb Tomato paste
    3/4 c  Dry red wine
      2 tb Unsalted butter
      2 tb All-purpose flour
      2 c  Beef broth
      1 ts Red wine vinegar
           Salt and black pepper

MMMMM---------------------LAMB & VEGETABLES--------------------------
      6 cl Garlic
    1/2 c  Fresh rosemary
    1/2 c  Extra-virgin olive oil
      3 tb Fresh lemon juice
      1 tb Anchovy paste
      1 tb Kosher salt
      2 ts Minced lemon zest
  1 1/2 ts Black pepper
    1/2 ts Red pepper flakes
      5 lb Boneless leg of lamb
      8    Fresh baby artichokes or
           +=OR=+
     18 oz (2 boxes) frozen baby
           - artichokes; thawed
  1 1/2 lb Baby red potatoes; halved
    1/2 lb Peeled shallots
      2    Lemons; quartered
 
  For the sauce, sauté onion, celery, carrot, 2 cloves garlic,
  and bay leaf in 2 Tbsp. oil for the sauce in a saucepan over
  medium-high heat until browned, 5 minutes. Stir in tomato
  paste; cook 1 minute. Deglaze pan with wine; reduce until
  liquid is nearly evaporated.
  
  Whisk in butter and flour until butter is melted. Add broth
  and whisk until smooth, scraping up bits on bottom of pan.
  Bring to a boil and reduce to a simmer. Cook until
  thickened, 2 minutes. Strain and discard solids. Stir in
  vinegar and season with salt and pepper.
  
  Preheat oven to 425øF/220øC.
  
  For the lamb and vegetables, process 6 cloves garlic,
  rosemary, 1/2 cup oil, lemon juice, anchovy paste, salt,
  zest, black pepper, and pepper flakes in a food processor
  until paste-like. (Reserve 1/2 cup paste for the
  vegetables).
  
  Remove outer netting around lamb (if present), unroll, and
  trim excess fat. Rinse lamb, then pat dry with paper towels.
  Cut 3 pieces of butcher string into 1-to 2-ft. lengths.
  Place lamb flat on a cutting board and coat the inside of
  the leg with half of remaining paste. Roll leg up jelly
  roll-style and tie with string at 3-inch intervals, trimming
  excess string. Spread remaining paste over the outside of
  the lamb. Place inside a roasting pan; roast lamb 20
  minutes.
  
  Remove outer petals of artichokes until you reach the
  yellow-green core. Cut off top inch, trim the stems, then
  slice in half. (If not using right away, soak in cold water
  with lemon juice or vinegar until ready to roast.) Toss
  artichokes, potatoes, shallots, and lemons with reserved 1/2
  cup paste.
  
  Remove pan from oven and arrange vegetables around lamb.
  Roast until an instant-read thermometer inserted into the
  thickest part of the meat registers 135øF/60øC for medium,
  (30-45 minutes). Transfer lamb to a cutting board, tent
  loosely with foil, and rest 15-20 minutes. Remove string and
  carve into 1-inch-thick slices. Transfer meat and vegetables
  to a serving platter; serve with sauce.
  
  http://www.cuisinerecipes.com
  
  MM Format by Dave Drum - 27 April 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The greater the ignorance the greater the dogmatism - Sir William Osler
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