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Roast Leg Of Lamb With Braised Scallion Sauce

American.Gourmet's picture
Ingredients
  Leg lamb 8 Pound, boned
  Lemons 4 , rind chopped
  Garlic 10 Clove (50 gm), chopped
  Lemons 4 , juiced
  Salt 1 Teaspoon
  Freshly ground pepper 3 Teaspoon
  Parsley 1⁄2 Bunch (50 gm), chopped
  Fresh rosemary 2 Teaspoon, chopped
  Thyme 1 Teaspoon, chopped
  Olive oil 1⁄2 Cup (8 tbs)
For sauce
  Scallions 18
  Butter 1 Teaspoon
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Sugar 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground white pepper 1⁄4 Teaspoon
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Dijon mustard 2 Tablespoon
Directions

GETTING READY
1)In a large dish,mix the lemon rind,lemon juice,garlic,salt,pepper,herbs and oil.
2)Marinate the lamb in this mixture for 24 hours.

MAKING
3)Preheat the oven to 375 degrees.
4)Roll and tie the marinated lamb.
5)Coat the surface with the remaining marinade.
6) Roast uncovered,fat side up, on the rack till the thermometer reads 165.
7) To make sauce, wash the scallions and trim off the tops,leave about 1 inch of green.
8)Take a skillet,melt the butter and add stock and sugar.
9)Boil and add scallions,salt and pepper.
10)On a medium -low flame,cover halfway and cook till the scallions can be pierced with a fork.
11)Remove from the pan and set aside.
12) Increase heat to skillet,so the liquid can be halved.
13)Add the cream and mustard.
14)Simmer and stir till the sauce is smooth.
15)Add the scallions to the pan to warm.

SERVING
16)Carve the leg and pour sauce on serving dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Cook Time: 
150 Minutes

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