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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Jumanne Kiza
[email protected]I'm not a big fan of lamb, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I enjoyed it. The lamb was tender and flavorful, and the mint sauce was a nice touch.
Md Minar Ali
[email protected]This recipe was easy to follow and the lamb turned out delicious. The mint sauce was a great addition.
Hiraj Ahmed
[email protected]I've made this recipe several times and it's always a hit. The lamb is always cooked perfectly and the mint sauce is a great way to add a pop of flavor.
Masom Miya
[email protected]This recipe is a great way to cook lamb. The meat is tender and flavorful, and the mint sauce is a perfect accompaniment.
Jesse Turner
[email protected]I'm not a big fan of lamb, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I enjoyed it. The lamb was tender and flavorful, and the mint sauce was a nice touch.
Mosa Mofokeng
[email protected]This recipe was easy to follow and the lamb turned out delicious. The mint sauce was a great addition.
saja jawarneh
[email protected]I've made this recipe several times and it's always a hit. The lamb is always cooked perfectly and the mint sauce is a great way to add a pop of flavor.
Luis Ramirez
[email protected]This was the first time I've ever cooked lamb and it turned out amazing! The meat was so tender and flavorful, and the mint sauce was a perfect accompaniment.
Zafar Rind
[email protected]I'm not a big fan of lamb, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I enjoyed it. The lamb was tender and flavorful, and the mint sauce was a nice touch.
Zayan Ali
[email protected]This recipe is a keeper! The lamb was so tender and juicy, and the mint sauce was a perfect complement.
Zohaib Bhai
[email protected]I've tried this recipe a few times and I've found that it's best to cook the lamb for a little less time than the recipe suggests. Otherwise, it can get a little dry.
Umer Shoaib
[email protected]This is a great recipe for a special occasion. The lamb is impressive-looking and the mint sauce is a nice touch.
Rodrigo Stickbio
[email protected]I made this recipe for a dinner party and everyone raved about it. The lamb was cooked to perfection and the mint sauce was delicious.
Umair khan Umair khan
[email protected]I followed the recipe exactly and the lamb was tough and overcooked. I'm not sure what went wrong.
LUCIFER GAMINGE
[email protected]This was my first time cooking lamb and I was pleasantly surprised at how easy it was. The recipe was clear and concise and the lamb turned out perfectly.
Nathan Ngonya
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The lamb is always cooked perfectly and the mint sauce is a great way to add a pop of flavor.
Md Shahin Hossan
[email protected]This roast leg of lamb was a hit with my family! The meat was tender and flavorful, and the mint sauce was the perfect accompaniment.