Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon 导航搜索图标 Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon 打印图标 注意图标 Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon 关闭图标 Sorted 汉堡/搜索图标
Recipe

Roasted Leg of Lamb with Dried Cherry, Mustard & Herb Crust

Scott Phillips

Servings:8-10

在托斯卡纳,我们传统上为春季庆祝活动的整个烤肉腿提供服务:复活节,婚礼参与,洗礼。肉类丰富多彩,当然,当你烤一条整个腿时,每个人都聚集在桌子周围的大家。这只烤肉涂有干樱桃和草药的地壳,这是对肉类味道的美味补充

亚搏手机版官方

  • 6-至7磅。骨头羊腿
  • 4 cloves garlic, cut lengthwise into quarters
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 2杯(10至11盎司)干甜樱桃,浸泡在1杯热水30分钟
  • 1/2杯(1盎司)新鲜的白色面包屑
  • 2 Tbs. Dijon mustard
  • 1汤匙。粗切碎的新鲜迷迭香
  • 1汤匙。粗切碎的新鲜圣人
  • 1 tsp. freshly cracked black pepper
  • 2 medium carrots, peeled, halved lengthwise, and cut into 2-inch lengths
  • 2 ribs celery, halved lengthwise and cut into 2-inch lengths
  • 1中黄洋葱,去皮和四分之一
  • 1-1/2 cups sweet red vermouth, such as Martini & Rossi
  • 1-1/2 cups homemade or low-salt beef or chicken broth

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 450
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • 饱和脂肪(g):4
  • Polyunsaturated Fat (g): 1
  • 单一饱和脂肪(g):9
  • Cholesterol (mg): 115
  • Sodium (mg): 610
  • Carbohydrates (g): 28
  • Fiber (g): 3
  • Protein (g): 40

Preparation

  • 将齿条定位在烤箱的下部中间并将烤箱加热至450°F。修剪羊羔的任何过量的脂肪。随着刀的点,使16个狭缝堵塞并将大蒜的条子插入每个狭缝中。撒上1茶匙。盐在肉上。
  • 打开排气扇。加热2汤匙。在中高温下大,重型防火烤盘中的油。当锅热时,烤烤,直到至少两个最宽的侧面轻微褐色。将肉转移到托盘或拼盘,然后小心地将热脂倒在锅中。
  • 将干樱桃用它们的浸泡液体,面包屑,芥末,迷迭香,鼠尾草,1茶匙。盐,胡椒和剩下的2个TB。在食品加工机和脉冲中的油制成粗糙,湿浆料。将胡萝卜,芹菜和洋葱散布在烤盘中,为羊羔铺床。将大约三分之一的樱桃酱放在烤的底部(最接近骨骼的宽方面)。将烤底部放在蔬菜上。拍拍剩下的羔羊的剩余糊状物。将平底锅放入烤箱中并设置25分钟的计时器。
  • 25分钟后,将热量降低至375°F并烘烤,直到肉中较长部分的温度为125°至130°F,较少,另外35至45分钟。(如果您更喜欢中或良好的羔羊,则更长时间)。定期检查烤烤肉以确保樱桃地壳没有太暗;如果它是,松散地覆​​盖羊羔的箔片。将肉转移到雕刻板或服务盘。用一块铝箔(不太紧,或肉将蒸汽)盖住羊肉,并休息10分钟。
  • Meanwhile, set the roasting pan over two burners on medium high, leaving the carrots, celery, onion and any fallen-off crust in the pan. Add the sweet vermouth and broth. Stir and scrape the bottom of the pan with a wooden spoon and let the liquid simmer until it reduces to about 1 cup of slightly thickened sauce, 8 to 10 min. Season the sauce with salt and pepper to taste. Pour the sauce through a fine sieve into a serving bowl. Stir and gently press on the solids in the sieve to free the sauce, but don’t break up the solids or force them through the sieve. Discard the solids.
  • To serve the lamb, carve 1/2-inch slices, discarding the garlic pieces as you come across them. Some of the flavorful crust will fall off while you carve–just spoon it up and serve it alongside the meat. Arrange the sliced lamb on a large serving platter or individual plates and drizzle with the sauce.

Tip

Choose a whole leg of lamb covered with firm, creamy-white fat. (Crumbly, brittle, yellowish fat is a sign of age.) Before you take the leg home, ask the butcher to trim off most of the visible fat, but to leave the shank end on.

Reviews

Rate or Review

Reviews (2 reviews)

  • maryokeefe| 05/17/2018

    I made this dish for a special luncheon party for dear friends. It was a huge hit. The crust has such an unusual flavour combination which also contributed to a delectable sauce. I served the lamb with a fennel and tomato gratin (Yottam Ottelenghi recipe) and an arugula salad with roasted asparagus and a lemon vinaigrette, followed by a lemon tart for dessert. Our guests loved the meal. Thank you, Fine Cooking, for the inspiration.

  • TastingRm| 03/22/2008

    This is an excellent recipe that is a cinch to prep yet makes for a sophisticated presentation. It's a crowd-pleaser and has become part of our family Easter dinner tradition.To prevent the drippings from burning, it helps to put 1/2 cup water or broth in the bottom of the pan toward the end of the cooking time.

Rate this Recipe

写评论

亚搏手机版官方登录

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.