FENNEL RUBBED LEG OF LAMB WITH WALNUT ROMESCO SAUCE
Recipes adapted from Epicurious
Serves 6-8
Ingredients (for the Romesco Sauce):
- 1/2 tablespoon chopped walnuts
- 1 small red bell pepper, halved, seeds removed
- 1 medium tomato, cored
- 1 garlic clove, unpeeled
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- 1/2 teaspoon chipotle powder or chile powder
- 1 1/2 teaspoons finely chopped parsley
- 1/2 teaspoon sweet paprika
- Kosher salt
Ingredients (for the lamb):
- Kosher salt
- Ground black pepper
- 3 tablespoons fennel seeds
- 4 teaspoons crushed red pepper flakes
- 4 garlic cloves, finely grated
- 3 tablespoons olive oil
- 2 1/2 pounds small or medium carrots with tops
- 1 bag of small mixed potatoes, sliced in half
Directions:
1. Make the romesco sauce. Preheat the oven to 425 degrees Fahrenheit. Toast walnuts on a rimmed baking sheet until golden brown, about 5 minutes. Toss bell pepper tomato and garlic with oil on a clean rimmed baking sheet and roast until browned and softened about 20-25 minutes. Let cool. Remove skin from bell pepper, tomato and garlic, discard. Puree walnuts, bell pepper, tomato, garlic, oil, vinegar, chipotle chile powder, parsley and paprika in a food processor until smooth. Season with salt and ground black pepper.
2. Prepare the rub for the lamb. Using a mortar and pestle, coarsely grind fennel seeds and red pepper flakes. Transfer to a small bowl and mix in garlic and 3 tablespoons of oil. Evenly rub lamb all over with spice mixture, making sure to work it into every nook and cranny.
3. Sear the lamb. Reduce the heat of the oven to 300 degrees Fahrenheit. Heat remaining 1/4 cup of oil in a large heavy skillet over medium. As soon as oil is hot and shimmering, add lamb to skillet and cook, carefully pouring off fat as needed into a small bowl and until golden brown, about 3 to 5 minutes per side. Trim tops from carrots. Place lamb in the center of a roasting pan, pour reserved fat over the lamb, season with salt and pepper. Place carrots and potatoes around the lamb.
4. Roast the lamb. Roast the lamb until an instant read thermometer registers 135 degrees for medium rare, about 75 to 90 minutes. Transfer to a cutting board and let rest for 20 minutes. Slice the lamb in 1/2 inch slices.
ENJOY!
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