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

Level:
Easy
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:
  • 1 cup sugar
  • 1 cup fresh lime juice
  • 1/2 cup water
  • 1 envelope unflavored gelatin
  • 4 minced serrano chiles
  • 1 cup mint chiffonade
  • 2 limes, zested
  • 1 teaspoon salt
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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