Loading...
Roasted Leg Of Lamb With Fresh Herbs, Currants, Fennel and Potatoes
Serves 8
1 cup of dried currants
1 cup Duckhorn merlot
herb topping:
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
¼ cup fresh rosemary, chopped
¼ cup fennel tops, chopped
½ cup garlic, chopped
2 teaspoon coarse salt
1 teaspoon pepper
1 tablespoon red wine vinegar
vegetables:
4 fennel bulbs, slice into 1/2″ pieces
3 potatoes, peeled and sliced into 1/2 ” rounds
1 onion, halved and slice thin strips
currants that have been soaked and drained
1 pint beef broth
½ cup very good extra virgin olive oil
1 leg of lamb, approximately 5 pound boned rolled and tied
salt and pepper
½ cup very good extra virgin olive oil
Soak the currant in merlot at room temperature for 3 to 4 hours.
herb topping:
Combine all the ingredients for the herb topping in a bowl and mix well.
vegetables:
Preheat the oven 375°F. In a large casserole dish place the slices the fennel on the bottom of the pan staring from the far edges of the dish. If needed slightly over lap the fennel. Follow with the potatoes working them into the middle of the pan. Place the onions in the middle of the pan making a nest for the lamb. Spread the currants over the top over the vegetables and add the beef broth. Season the leg of lamb generously with salt and pepper, then place fat side up on top of the onions in casserole dish. Top the leg of lamb with the fresh herb mix, e sure to pack it down firmly. Drizzle the olive oil over the top of the lamb and vegetables. Wrap the top of the lamb only with foil and bake the lamb for 45 minutes. If it is need add more broth to the bottom of the pan. There should always be some broth in the bottom of the pan. Remove the foil and bake the lamb for another 20 minutes until the lamb has an internal temperature of 130°F. Remove the casserole from the oven when the lamb is done. Take the lamb from the casserole dish to a plate and allow it to rest covered with foil for 15 minutes. Drain the broth from the casserole dish to a small saucepan. It’s fine if some of the currants are in the broth. Cover the casserole dish with foil to keep the vegetables warm. Reheat the broth and season to taste.
To serve, prepare the lamb for carving by removing any butchers twine, make sure to leave as much of the herb topping on the lamb as possible. Slice the lamb thinly. On a plate place some potatoes, fennel and onion. Top with the sliced lamb and dress with a generous spoonful of the broth and currants.
Enjoy with a glass of Duckhorn Vineyards Merlot.
