ROAST LEG OF LAMB WITH MINT AïOLI

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Roast Leg of Lamb with Mint Aïoli image

Provided by Frank Stitt

Categories     Egg     Garlic     Lamb     Marinate     Roast     Easter     Dinner     Lemon     Mint     Spring     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

For lamb
2 garlic cloves, smashed
1/2 small onion, thinly sliced
3/4 cup coarsely chopped fresh mint
3 tablespoons coarsely chopped fresh savory or thyme
3 tablespoons extra-virgin olive oil
Finely grated zest and juice of 2 medium lemons
1 teaspoon cumin seeds, toasted
1 (7- to 8-pound) leg of lamb, boned and trimmed of all fat (but not tied)
1 tablespoon vegetable oil
For aïoli
1 large garlic clove
1 teaspoon kosher salt
2 cups loosely packed fresh mint leaves
2 large egg yolks
1 1/4 cups canola oil
2 tablespoons fresh lemon juice
2 tablespoons warm water
Special Equipment
kitchen string; a large roasting pan with a wire rack

Steps:

  • Marinate lamb:
  • Stir together garlic, onion, mint, savory, olive oil, lemon zest and juice, and cumin in a baking dish just large enough to hold lamb. Put lamb in dish and turn to coat, rubbing marinade into entire surface. Marinate lamb, covered and chilled, turning once or twice, at least 12 hours.
  • Make aïoli:
  • Mash garlic to a paste with kosher salt using a mortar and pestle (or mince and mash with a large heavy knife), then add 1 cup mint and pound to a paste (or mince and mash with knife). Transfer to a bowl and whisk in yolks, then add half of oil, 1 to 2 teaspoons at a time, whisking constantly. Whisk in lemon juice, then slowly add remaining oil, whisking. Season with salt and pepper and stir in warm water.
  • Working with several leaves at a time, stack remaining cup mint leaves, then roll up and thinly slice crosswise to make a chiffonade (thin strips). Stir mint into aïoli and chill until ready to use.
  • Roast lamb:
  • Preheat oven to 400°F.
  • Wipe all of marinade from lamb and discard. Pat lamb dry and season both sides generously with salt and pepper. Arrange lamb, boned side up, on a work surface and, beginning with a long side, roll up as tightly as possible and tie tightly with string.
  • Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown lamb on all sides, about 8 minutes. Transfer to rack set in roasting pan and roast in middle of oven until an instant-read thermometer inserted into lamb reads an average of 140°F for medium-rare (test in several places, as different muscles cook at different speeds; temperatures should range from 120 to 160°F), 40 to 60 minutes. Let stand 15 to 20 minutes before slicing.
  • Serve lamb with aïoli.

Hama Gardy
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This dish is definitely a winner! The lamb was cooked perfectly and the mint aioli was a delightful addition. I highly recommend this recipe.


JAHN zaib khan
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This recipe was a bit too complicated for me. I think I'll stick to simpler lamb dishes in the future.


md limon Shah
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I'm not a big fan of lamb, but I really enjoyed this dish. The mint aioli helped to cut through the gaminess of the lamb.


Mian Kamran Jahangir
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This recipe is a bit pricey, but it's definitely worth the splurge. The lamb was cooked to perfection and the mint aioli was divine.


Symo Ks Dada Dada
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I'm not sure what went wrong, but my lamb turned out tough and dry. I think I might have overcooked it.


2P LOL Gamer
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This was the best lamb dish I've ever had! The meat was so tender and juicy, and the mint aioli was the perfect complement.


Phuti Matuba
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I was a bit hesitant to try this recipe because I'm not a big fan of lamb, but I'm so glad I did! The lamb was cooked perfectly and the mint aioli was amazing.


Ziyaad
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This dish is definitely a special occasion meal. It's a bit time-consuming to make, but it's worth the effort.


PORAN WARRIOR YT
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I've never had lamb before, but this dish was a great introduction. The lamb was tender and flavorful, and the mint aioli was the perfect accompaniment.


Jayvion
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This recipe was a bit too complicated for me. I think I'll stick to simpler lamb dishes in the future.


RK RAMIM HOSSEN RAJ
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I'm not a big fan of lamb, but I really enjoyed this dish. The mint aioli helped to balance out the gamy flavor of the lamb.


John Negron
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This was my first time cooking lamb and it turned out amazing! The mint aioli really brought out the flavor of the lamb.


Enzo Williams
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I made this dish for a dinner party and it was a huge success! Everyone loved the lamb and the mint aioli.


Md Mehedy Hasan
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This recipe is a keeper! The lamb was cooked to perfection and the mint aioli was a delightful addition. I highly recommend this dish.


Samsung Mobi
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I followed the recipe exactly, but my lamb didn't turn out as tender as I would have liked.


Lauwrens Britz
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The lamb was a bit dry, but the mint aioli helped to make it more flavorful.


Initial D Style
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This dish was easy to make and turned out great! I will definitely be making it again.


Jeniffer Lang
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I've made this recipe a few times now, and it's always delicious. The lamb is always tender and juicy, and the mint aioli is the perfect complement.


Najib Nja
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This roast leg of lamb with mint aioli was a hit with my family! The lamb was cooked perfectly, and the mint aioli added a refreshing flavor.