ROAST LEG OF LAMB WITH FORK-MASHED MINT PEAS
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with torn mint leaves. Add a pile of potatoes roasted with rosemary and garlic for a meal that couldn't be more simple, or sublime. And if your carving skills are shaky, practice on a cantaloupe.
Provided by Oliver Schwaner-Albright
Categories dinner, roasts, main course
Time 3h
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make the lamb: the night before, tie off lamb with kitchen twine, drawing it around every 2 inches. Season with pepper, garlic, rosemary and lemon; coat with 2 tablespoons olive oil. Cover tightly with plastic wrap and refrigerate.
- Two hours before cooking, take the leg out of the refrigerator so that the meat comes to room temperature. Season lamb with half a teaspoon of salt per pound.
- Preheat the oven to 350 degrees. Put the roasting pan on the stovetop and turn the flame to medium-high; add remaining tablespoon of olive oil. Place leg of lamb in pan and sear to golden brown on all sides. Turn off flame and remove lamb; place roasting rack in pan and put leg of lamb on rack. (If you don't have a roasting rack, use a professional shortcut and take 2 feet of aluminum foil, crush it into a bagel-size circle and put it under the leg.)
- After 1 hour, check temperature in the deepest part of the leg with an instant-read thermometer (for medium-rare lamb, the rule of thumb is 15 minutes a pound). The thermometer should read 118 degrees for a bloody medium-rare, 120 degrees for rosy pink. Remember that the ends will be hotter and more cooked.
- Place lamb on platter and let rest at least 20 minutes before carving. Deglaze pan with 1 cup chicken stock. Strain, and pour half the liquid onto the platter with the lamb, saving the rest for the peas.
- To make the peas: heat a heavy 5-quart saucepan over a medium flame. Add deglazing liquid from roasting pan and then the peas. As they soften, mash the peas against side of saucepan with the tines of a fork, pressing in the meaty deglazing liquid. When mashed to desired level, season with salt and pepper; add torn mint leaves and stir. Serve immediately.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 25 grams, Carbohydrate 20 grams, Fat 46 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 18 grams, Sodium 1175 milligrams, Sugar 6 grams
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Dell Cox
[email protected]This was my first time making roast leg of lamb and it turned out great! The recipe was easy to follow and the lamb was cooked perfectly.
Rehman Jokhio
[email protected]I made this for my family and they loved it. The lamb was tender and flavorful, and the mint sauce was a great addition.
Thandeka Kesebonye
[email protected]This recipe is a keeper! The lamb was cooked perfectly and the mint sauce was divine. I will definitely be making this again.
Angel Cardiel
[email protected]I'm not sure what I did wrong, but my lamb turned out really tough. I followed the recipe exactly, so I'm not sure what happened.
Tomas oscar Nhassengo
[email protected]This was the best roast leg of lamb I've ever had. The meat was so juicy and flavorful, and the mint sauce was the perfect finishing touch.
Robert Iveson
[email protected]I'm not a huge fan of lamb, but I thought this recipe was pretty good. The meat was tender and the mint sauce was refreshing.
Mandy Bell
[email protected]This recipe was a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Just_for_ Entertainment
[email protected]I'm not a big fan of mint sauce, but I thought this recipe was still really good. The lamb was cooked perfectly and was very flavorful.
Sk Kausar hossen
[email protected]This was my first time making roast leg of lamb and it turned out great! The recipe was easy to follow and the lamb was cooked perfectly.
Kashi Gurung
[email protected]I made this for my family and they loved it. The lamb was tender and flavorful, and the mint sauce was a great addition.
Stephen Karanja
[email protected]This recipe is a keeper! The lamb was cooked perfectly and the mint sauce was divine. I will definitely be making this again.
Sheikh Saddam
[email protected]I'm not sure what I did wrong, but my lamb turned out really tough. I followed the recipe exactly, so I'm not sure what happened.
Oakley
[email protected]This was the best roast leg of lamb I've ever had. The meat was so juicy and flavorful, and the mint sauce was the perfect finishing touch.
Merita Rodriguez
[email protected]I'm not a big fan of lamb, but I thought this recipe was pretty good. The meat was tender and the mint sauce was refreshing.
sandesh pokharel official nepal
[email protected]I found this recipe to be a bit too complicated. I think I'll stick to my usual roast lamb recipe.
Abdullahi Tahir
[email protected]The lamb was a bit dry, but the mint sauce was delicious.
Nowroz Khan
[email protected]This is my go-to recipe for roast leg of lamb. It's easy to follow and the results are always impressive.
Jess
[email protected]I've made this recipe several times now and it always turns out amazing. The lamb is always cooked perfectly and the mint sauce is the perfect accompaniment.
Joshua Vlogs
[email protected]This roast leg of lamb was a hit at our dinner party. It was cooked to perfection and the meat was so tender and juicy. The mint sauce was also delicious and really complemented the lamb.