Roasted Leg of Lamb with Serrano Chile-Mint Jelly and Roasted New Potato Medley

Copyright 1999, Ming Tsai, All Rights Reserved

Show: East Meets West With Ming TsaiEpisode: Holiday Buffet

Rated 5 stars out of 5
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Level:
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Ingredients

  • 8 to 12 pound leg of lamb
  • 2 tablespoons coarsely ground black peppercorns
  • 2 tablespoons coarsely ground white peppercorns
  • 2 tablespoons coarsely ground green peppercorns
  • 1 tablespoon coarsely ground Szechuan peppercorns
  • Fleur de sel or gros sel
  • 1/3 cup extra virgin olive oil to cook, plus extra to rub lamb
  • 8 large new potatoes, washed, unpeeled and quartered
  • 2 large yellow onions, large dice
  • 3 large carrots, peeled and sliced
  • 10 to 12 smashed garlic cloves
  • 1 tablespoon minced thyme
  • Salt and black pepper, to taste

Serrano Chile-Mint Jelly:

Directions

Preheat large, roasting pan in a 550 degree oven. Rub lamb with olive oil. Generously salt (gros sel) the lamb. Mix the peppercorns together and pat on lamb. (This should be done at least 4 hours in advance, preferably overnight). In a large bowl, mix together potatoes, onions, carrots, garlic and thyme. Add oil, season and mix well. When pan is hot, pull out and dump veggies into the pan. There should be a good sizzle. Mix the veggies around and roast for 10 minutes. Mix again and place lamb on top. Place in oven and roast until brown, about 20 to 30 minutes. Turn oven down to 375 degrees, cover the lamb with foil to prevent burning and roast another 20 to 30 minutes. I shoot for medium rare, about 130 degrees. Mix veggies a couple of times during the cooking. Place lamb on a cutting board and let rest 10 minutes. Make sure the veggies are fully cooked and check for seasoning. If not, place back in oven another 10 minutes. Serrano Chile-Mint Jelly: In a non-reactive pan, dissolve sugar in juice and water. Pour 2 tablespoons of the warm liquid in a small saucepan and add gelatin. Dissolve on low heat and set aside. Raise to medium-high under the first saucepan and add the chiles, mint, zest and salt and bring to a boil. Reduce heat to low and cook for 10 minutes, occasionally stirring. Remove from heat and add dissolved gelatin. Store in refrigerator overnight, stirring occasionally to break up the gelatin. It will be a soft jello-like consistency.

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Newest Ratings and Reviews

Read all 3 reviews

  • on January 03, 2012

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    This was a Winner! Everyone raved over the flavors.Especially the serrano mint jelly. Easy. The roasted vegetables were delicious.

    people found this review Helpful.
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  • on April 05, 2007

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    I've made this a few times and it is fantastic. I wanted to make it again this Easter but couldn't find my recipe copy so I did a search on foodtv.com and was thrilled that is was here. I couldn't understand how it could get an overall rating of three stars, but then saw Mary's review. She obviously made a mistake and it was unfair of her to even post a review let alone rate it as one star recipe which is is NOT.

    people found this review Helpful.
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  • on August 06, 2006

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    This is a great way to prepare Leg of Lamb! We have this every spring at least a couple of times. My family loves Lamb with mint and this is a great twist!

    people found this review Helpful.
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