Fresh Herb and Guajillo Roasted Lamb

Total Time:
2 hr 25 min
Prep:
10 min
Inactive:
30 min
Cook:
1 hr 45 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Lamb:
  • 2 guajillo chiles, stemmed and seeded
  • 1 tablespoon chopped fresh fennel fronds
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1/2 tablespoon olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • Kosher salt
  • Freshly ground black pepper
  • One 4- to 5-pound boneless leg of lamb
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups dry red wine
  • 1 tablespoon all-purpose flour
  • Roasted Potatoes:
  • 2 pounds baby golden potatoes (each about 1 inch in size)
  • 1 tablespoon olive oil
  • Sea salt
Directions
Watch how to make this recipe.
  • Special equipment: kitchen twine

  • For the lamb: Preheat the oven to 400 degrees F.

  • Soak the guajillo chiles in warm water to soften. Puree with 1 to 2 tablespoons of the soaking liquid in a small food processor or blender to make a paste.

  • In a small bowl, combine the guajillo paste, fennel, parsley, rosemary, thyme, olive oil, garlic and 1 teaspoon each kosher salt and pepper.

  • Cut the lamb lengthwise, stopping 1/2 inch before going all the way through. Open the lamb like a book and spread with the fresh herb and chile mixture. Close the lamb and tie with kitchen twine at 1-inch intervals. Season the outside heavily with salt and pepper.

  • Put the lamb on a baking sheet and roast until golden brown, 30 to 40 minutes. Remove from the oven and lower the temperature to 300 degrees F. Transfer the lamb to a Dutch oven or ovenproof pot, add the chicken broth and wine and cover. Return the lamb to the oven and braise until the internal temperature reaches 135 degrees F, about 1 hour. Transfer the lamb to a cutting board (reserve the liquid in the pot) and let rest for 20 minutes before slicing.

  • For the roasted potatoes: Meanwhile, toss the potatoes with the olive oil and sea salt in a roasting pan. Roast until tender, about 40 minutes. Remove from the oven, smash each potato to flatten slightly and then cook 10 more minutes.

  • Pour the reserved lamb-braising liquid in a saucepan, set over medium-high heat and reduce by half. Whisk in the flour while boiling to thicken. Season with salt and pepper.

  • Serve the lamb and roasted potatoes with the sauce.


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    This recipe is featured in:

    The Kitchen