The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [157]
When buying lamb, look for meat that is firm and bright, pink to light red in color, with smooth, white fat rather than yellow. The cut surface of the bones should be red and moist. Avoid meat that is darker, slightly purplish, strong-smelling, or with bones that are white and dry (signs of an older animal). Most American lamb is largely grain-fed, making it slightly more tender and milder tasting than grass-fed imported lamb.
mint and pistachio stuffed leg of lamb
SERVES 6 TO 8
Large cuts of meat are often stuffed after being boned. Here, fresh mint, pistachios, and lemon juice bring Middle Eastern flavors to lamb.
2 cups fresh mint leaves
2 cups fresh flat-leaf parsley leaves
1 cup unsalted roasted pistachio nuts
2 garlic cloves
1½ tablespoons fresh lemon juice
½ cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 6- to 7-pound leg of lamb, trimmed of excess fat and butterflied (about 2 inches thick)
1 cup homemade or low-sodium store-bought chicken stock
1. Preheat the oven to 350°F. Place the mint, parsley, pistachios, garlic, and lemon juice in the bowl of a food processor fitted with the metal blade. Pulse to combine. With the machine running, add ½ cup olive oil through the feed tube; process until smooth. Season with salt and pepper.
2. Lay the lamb flat on a clean work surface. Spread the mint mixture evenly over the lamb, leaving a 1-inch border all around. Starting at the narrow end, roll the lamb into a tight log; tie well with kitchen twine, being sure to secure both ends.
3. Heat the remaining tablespoon olive oil in a cast-iron skillet over medium heat. Place the lamb in the pan, and cook until browned on all sides, 7 to 10 minutes. Place in the oven; roast until a meat thermometer registers 140°F when inserted in the center, about 1 hour 10 minutes. Transfer the lamb to a platter or cutting board, and let rest 15 minutes.
4. Meanwhile, make the pan sauce: Pour off the fat from the skillet. Add the stock, and deglaze the pan by scraping up any browned bits with a wooden spoon. Simmer until the liquid is slightly thickened, about 5 minutes. Remove from heat, and serve with the stuffed lamb.
roasted whole leg of lamb with fresh herb rub
SERVES 8
1 6- to 7-pound leg of lamb, trimmed
Coarse salt and freshly ground pepper
2 garlic cloves, thinly sliced
2 tablespoons plus 2 teaspoons Dijon mustard
2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish
1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish
2 tablespoons extra-virgin olive oil
2 onions, peeled and quartered
4 carrots, peeled
4 stalks celery
6 new potatoes, halved if large
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
½ cup dry red wine
1 cup homemade or low-sodium store-bought beef stock
1. Preheat the oven to 500°F. Season the lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over the lamb; coat evenly with the thyme and rosemary, patting gently.
2. Rub the oil over the bottom of a roasting pan; cover with herb bunches. Place the lamb on top. Roast 20 minutes; reduce heat to 375°F. Add the onions, carrots, celery, and potatoes; season with salt and pepper. Roast until a meat thermometer inserted near center, avoiding bone, reads 140°F, about 70 minutes. Transfer the lamb and vegetables to a platter; let rest 20 minutes.
3. Meanwhile, make the sauce: Knead the flour and butter together. Pour off the fat; place the pan over medium heat. Add the wine; reduce by half. Add the remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add the butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.
spice-rubbed lamb chops
SERVES 2
1 teaspoon dried thyme
½