Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [286]
Position the rack in the center of the oven and preheat the oven to 350°F.
Heat a large casserole or Dutch oven over medium heat. Swirl in the canola oil, then add the tied leg of lamb. Brown it on all sides, about 8 minutes, turning occasionally. Transfer to a large plate and set aside.
Add the onion, garlic, and dates to the pot. Cook, stirring constantly, until softened, about 2 minutes.
Stir in the cumin, coriander, and saffron; cook for 20 seconds, then stir in the tomato paste and lemon zest until the paste dissolves and coats the vegetables. Pour in the broth, add the cinnamon sticks, and bring the sauce to a simmer, stirring constantly.
Return the leg of lamb and any accumulated juices to the pan, cover, and place in the oven. Roast, basting occasionally, until an instant-read meat thermometer inserted into the thickest part of the leg registers
125°F (our definition of rare), about 1 hour and 20 minutes
135°F (our definition of—and preference for—medium-rare), about 1 hour and 30 minutes
145°F (the USDA recommendation for medium-rare), about 1 hour and 40 minutes
or 160°F (the USDA recommendation for medium), about 2 hours
In any case, take the meat’s temperature after 1 hour to see how it’s cooking.
Transfer the leg of lamb to a carving board; let stand at room temperature for 5 minutes—the temperature will go up by about 5 degrees. Discard the cinnamon sticks, skim any fat off the juices in the pan, and bring them to a boil over medium-high heat. Slice the meat into rounds before serving and serve with the pan juices on the side.
Variations: Substitute chopped dried cherries or chopped dried cranberries for the apricots.
Add 2 bay leaves with the cinnamon sticks; discard them along with the sticks.
Reduce the broth to 1 cup; add 1 cup white wine with the remaining broth.
Roasted Boneless Leg of Lamb with Mint Pesto
This easy pesto is smeared on the butterflied leg. The slices are great the next day for sandwiches. Makes 8 servings
One 3½-to 4-pound butterflied boneless leg of lamb, trimmed of all surface fat
Mint Pesto (recipe follows)
Butcher’s twine
Position the rack in the center of the oven and preheat the oven to 350°F.
Lay the meat rough side up on your work surface. Spread all but 3 tablespoons Mint Pesto over the inside of the meat, leaving a ½-inch border around the perimeter. Starting at one narrow end, roll the meat closed, compacting it somewhat but not too tightly so that the pesto stays inside the roll.
Tie the meat in four places, securing rounds of butcher’s twine around each end and then also at about a third of the way in from each side. Don’t tie the meat so tightly that the pesto oozes out, but do make sure the roll is held together. Rub the outside of the meat with the remaining Mint Pesto.
Place the meat in a large, heavy roasting pan or the broiler pan. Place in the oven and roast until an instant-read meat thermometer inserted diagonally into the thickest part of the meat registers
125°F (our definition of rare), about 1 hour and 25 minutes
135°F (our definition of—and preference for—medium-rare), about 1 hour and 30 minutes
145°F (the USDA recommendation for medium-rare), about 1 hour and 45 minutes
or 160°F (the USDA recommendation for medium), about 1 hour and 55 minutes
In any case, take the roast’s temperature after 1 hour to see where things stand.
Let the meat stand on a carving board at room temperature for 5 minutes before slicing it into rounds.
Variations: Substitute the Sun-Dried Tomato and Roasted Garlic Pesto or the Pecan Pesto for the pesto in this recipe.
Mint Pesto
This can also be a dip for vegetables or a sauce for pasta. Makes a little more than 1 cup
2 garlic cloves, quartered
½ cup packed basil leaves
¼ cup packed mint leaves
¼ cup packed parsley leaves
¼ cup toasted pine nuts
¼ cup freshly grated