ROAST LEG OF LAMB WITH YUKON POTATO SOUFFLE AND ONION GRAVY
ROAST LEG OF LAMB WITH YUKON POTATO SOUFFLE AND ONION GRAVY
INGREDIENTS
Boneless leg of American Lamb
5 TO 6 POUNDS
Kosher Salt
1/4 CUPS
Coarsely Chopped Fresh Oregano
3 TBSP
Sumac
2 TBSP
Ground Fennel Seed
2 TBSP
Ground Pasilla Chile, or other Medium-hot Chile such as ancho or mulato
1 TBSP
Freshly Ground Pepper
1 TBSP
Coarsely Chopped Fresh Rosemary
1 TBSP
Ground Cinnamon
2 TBSP
Extra Virgin Olive Oil
1/3 CUPS
Ground Cloves
1 TS
Yukon Potato Soufflé
Medium Yukon Gold Potatoes, Washed, Peeled, Quartered
3 PDS
Unsalted Butter, Room Temperature, Cut in 8 to 10 pieces
4 OUNCES
All-Purpose Flour
1/2 CUPS
Large Eggs
8
Kosher Salt
3 TBSP
Freshly Ground Nutmeg
1 TS
ONION SAUCE
Drippings From Roasting Pan
1 CUP
Thinly Sliced Onions
1 CUP
Unsalted Butter
2 TBSP
All Purpose Flour
1 TBSP
Chicken Stock
1 CUP
Rioja or other Red Wine
1 CUP
METHODOLOGY (Roast Leg of Lamb)
1. Pat the lamb leg dry with paper towels; set aside.
2. In a small bowl, combine salt, oregano, sumac, fennel, chile, pepper, rosemary, cinnamon and cloves; stir to combine.
3. Add oil; stir to make a thick paste. Rub the paste over the entire lamb leg, making certain to coat all surfaces.
4. Place the rub-coated lamb on a the rack of a roasting pan lined with foil.
5. Refrigerate for 2 to 3 hours, or allow to sit at least 30 minutes at room temperature.
6. Roast on the middle rack of oven at 450°F for 15 minutes.
7. Reduce temperature to 325F; continue to roast until a meat thermometer inserted in the center of the roast registers 140°F for medium-rare. (Plan on 25 to 30 minutes per pound, or a total of approximately 2-1/2 hours for a 5 to 6 pound leg. 7. Begin checking the temperature after 1-1/2 hours, to get a sense of how quickly the meat is cooking.)
8. When it reaches 140°F, remove lamb from oven and pour 1/2 cup water in the bottom of the pan.
9. Cover the lamb leg loosely with foil; let stand 15 to 20 minutes before slicing.
10. Roast Leg of Lamb with Yukon Potato Soufflé and Onion Gravy.
METHODOLOGY (Yukon Potato Soufflé)
1. Generously butter a round soufflé dish or casserole that is approximately 4 inches deep and 10 inches in diameter; set aside.
2. In a large pot filled with cold water, add potatoes; season generously with salt.
3. Bring water to a boil; reduce to a simmer and cook until potatoes are fork tender, about 15 minutes depending on size.
4. Pour potatoes into a colander; shake to remove as much moisture as possible. Place potatoes in a food mill or potato ricer; add potatoes back to the pot with the butter, flour and nutmeg.
5. Cook over low heat, stirring constantly with a wooden spoon.
6. The mixture should come together into a single, cohesive mass.
7. Transfer the potato mixture to the bowl of a stand mixer fitted with the paddle attachment.
8. Mix on low speed for about 30 seconds while the eggs are cracked into a liquid measure.
9. Lightly whisk the eggs; slowly add to the potatoes with mixer running.
10. Increase speed to medium when all eggs are added.
11. Mix 1 minute or until the eggs are fully incorporated and the mixture is smooth.
METHODOLOGY (Onion Gravy)
1. In a medium-sized saucepan over medium-high heat, add pan drippings.
2. When drippings and fat are hot, add onions; sauté onions until soft and caramelized, about 10 minutes.
3. Add butter and flour; reduce heat to medium and cook stirring constantly for 3 minutes.
4. Add wine; bring the mixture to a simmer. Reduce total volume of liquid by half; add chicken stock.
5. Bring the mixture to a gentle simmer; cook until it has reduced slightly and thickened to the consistency of gravy.
Plume D’ Agneau® has become known as
American raised lambs
among chefs, retailers and trusted customers
nationwide.
INGREDIENTS
5 TO 6 POUNDS
Kosher Salt
1/4 CUPS
Coarsely Chopped Fresh Oregano
3 TBSP
Sumac
2 TBSP
Ground Fennel Seed
2 TBSP
Ground Pasilla Chile, or other Medium-hot Chile such as ancho or mulato
1 TBSP
Freshly Ground Pepper
1 TBSP
Coarsely Chopped Fresh Rosemary
1 TBSP
Ground Cinnamon
2 TBSP
Extra Virgin Olive Oil
1/3 CUPS
Ground Cloves
1 TS
Yukon Potato Soufflé
Medium Yukon Gold Potatoes, Washed, Peeled, Quartered
3 PDS
Unsalted Butter, Room Temperature, Cut in 8 to 10 pieces
4 OUNCES
All-Purpose Flour
1/2 CUPS
Large Eggs
8
Kosher Salt
3 TBSP
Freshly Ground Nutmeg
1 TS
ONION SAUCE
Drippings From Roasting Pan
1 CUP
Thinly Sliced Onions
1 CUP
Unsalted Butter
2 TBSP
All Purpose Flour
1 TBSP
Chicken Stock
1 CUP
Rioja or other Red Wine
1 CUP
METHODOLOGY (Roast Leg of Lamb)
1. Pat the lamb leg dry with paper towels; set aside.
2. In a small bowl, combine salt, oregano, sumac, fennel, chile, pepper, rosemary, cinnamon and cloves; stir to combine.
3. Add oil; stir to make a thick paste. Rub the paste over the entire lamb leg, making certain to coat all surfaces.
4. Place the rub-coated lamb on a the rack of a roasting pan lined with foil.
5. Refrigerate for 2 to 3 hours, or allow to sit at least 30 minutes at room temperature.
6. Roast on the middle rack of oven at 450°F for 15 minutes.
7. Reduce temperature to 325F; continue to roast until a meat thermometer inserted in the center of the roast registers 140°F for medium-rare. (Plan on 25 to 30 minutes per pound, or a total of approximately 2-1/2 hours for a 5 to 6 pound leg. 7. Begin checking the temperature after 1-1/2 hours, to get a sense of how quickly the meat is cooking.)
8. When it reaches 140°F, remove lamb from oven and pour 1/2 cup water in the bottom of the pan.
9. Cover the lamb leg loosely with foil; let stand 15 to 20 minutes before slicing.
10. Roast Leg of Lamb with Yukon Potato Soufflé and Onion Gravy.
METHODOLOGY (Yukon Potato Soufflé)
1. Generously butter a round soufflé dish or casserole that is approximately 4 inches deep and 10 inches in diameter; set aside.
2. In a large pot filled with cold water, add potatoes; season generously with salt.
3. Bring water to a boil; reduce to a simmer and cook until potatoes are fork tender, about 15 minutes depending on size.
4. Pour potatoes into a colander; shake to remove as much moisture as possible. Place potatoes in a food mill or potato ricer; add potatoes back to the pot with the butter, flour and nutmeg.
5. Cook over low heat, stirring constantly with a wooden spoon.
6. The mixture should come together into a single, cohesive mass.
7. Transfer the potato mixture to the bowl of a stand mixer fitted with the paddle attachment.
8. Mix on low speed for about 30 seconds while the eggs are cracked into a liquid measure.
9. Lightly whisk the eggs; slowly add to the potatoes with mixer running.
10. Increase speed to medium when all eggs are added.
11. Mix 1 minute or until the eggs are fully incorporated and the mixture is smooth.
METHODOLOGY (Onion Gravy)
1. In a medium-sized saucepan over medium-high heat, add pan drippings.
2. When drippings and fat are hot, add onions; sauté onions until soft and caramelized, about 10 minutes.
3. Add butter and flour; reduce heat to medium and cook stirring constantly for 3 minutes.
4. Add wine; bring the mixture to a simmer. Reduce total volume of liquid by half; add chicken stock.
5. Bring the mixture to a gentle simmer; cook until it has reduced slightly and thickened to the consistency of gravy.