Tuesday, March 1, 2011
I love the slightly sweet and herbaceous flavor of lamb and as we move into late winter, a roasted lamb makes me think about the coming warm weather of springtime. This recipe is for a boneless leg of lamb with a Mediterranean stuffing of garlicky olives called tapenade.
You can make your own tapenade by pulsing olives, capers, garlic and shhhhh a bit of anchovy in your food processor or give yourself a break and buy some. Also, I have every confidence that you can de-bone a leg of lamb yourself, but your butcher will do it for you and likely do a much, better job.
Lay the lamb out on a flat surface and smear tapenade all over the top. Roll it and tie it. Then poke holes into the roast and stick slivers of garlic and small clips of rosemary into the holes. Place thelamb into a roasting pan with carrots and shallots and scatter any leftover rosemary around. Drizzle the whole business with olive oil and roast until a meat thermometer hits 130 for medium rare.
Once the lamb is cooked to your desired doneness, it is very forgiving and will wait for you, on a cutting board with a tent of foil to stay warm until you begin slicing—it's still good if it comes back to room temperature.
Serves 6 to 8
1 boneless leg of lamb (about 4 pounds)
1 cup store bought olive tapenade
3 garlic cloves, cut into slivers
2 leafy sprigs of rosemary, torn into small sprigs
Coarse salt and freshly ground black pepper
10 to 12 small shallots, peeled
4 large carrots, peeled and cut into chunks the size of the shallots
Extra-virgin olive oil
If the lamb is rolled or tied, remove any string or netting and lay it out flat on a cutting board. Trim away any excess fat that the butcher may have left, taking care not to cut any large holes in it.
Arrange the lamb so that it is bone-side up and fat-side down. Spread the surface with the tapenade and roll the lamb up into a cylinder. Don't worry of some of the tapenade spill out of the roll.
Using butcher twine, secure the roll by tying loops of twine at 1 1/2 inch intervals along its length. Fishing by weaving a long loop of twine lengthwise though the loops. Collect any tapenade that may have squeezed out and rub it over the surface of the lamb. Using the point of a sharp paring knife, make incisions all over the roast and stuff each one with a garlic sliver and small rosemary sprig.
The lamb may be prepared several hours ahead up to this point. Refrigerate the lamb if you plan to wait more than 1 hour before roasting.
Preheat the oven to 350 degrees.
If the lamb has been refrigerated, let it sit at room temperature for about 30 minutes. Lightly oil a roasting pan. Place the lamb in the pan, and arrange the shallots and carrots around it.
Season the meat and vegetables with salt and pepper and drizzle with olive oi. Scatter any leftover rosemary over the vegetables, and toss to coat.
Roast in the lower third of the oven, stirring the vegetables once or twice, until the meat reaches 130 degrees on an instant-read thermometer (for medium), 1 1/2 to 2 hours. Cover loosely with foil and let rest for 20 minutes.
Remove the strings and carve into 1/2-inch thick slices for serving.
(Courtesy: Yankee Magazine
Annie B. Copps
is a senior editor at Yankee Magazine
. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
Thursday, September 30, 2010
Who doesn't love tacos? Beef, chicken, tuna, duck, even veggie. For today's Daily Dish I want to share a recipe for tacos. But with a Greek twist!
1 tablespoon minced garlic
1 red onion, minced
1 minced jalapeno
1/2 teaspoon ground cumin
1 pound ground lamb
Juice and zest of 1 lemon
1 tablespoon sriracha
1 cup plain, non-fat Greek yogurt
6 mint leaves, fine ribbon
1 cup 1/4-inch diced cucumbers
1/2 head iceberg, finely shredded
Kosher salt and freshly ground black pepper to taste
1 package small corn tortillas, heated up on grill
extra virgin olive oil for cooking
In a large skillet or saute pan coated lightly with oil, sautee the garlic, onion, jalapeno and cumin until lightly caramelized.
Add in the lamb, season and cook through, about 5 minutes.
Fold in lemon juice and check for flavor.
Meanwhile, mix the sriracha, yogurt, mint, cukes and lemon zest, season.
Warm tortillas, make tacos.
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.
Monday, November 8, 2010
Calling all meat lovers! Create a no-mess main course while the soup is perking. I use this recipe all the time. I often add cuts of meat to a big pot of soup I'm cooking. Not only does it add flavor, but when it is done, I remove it and serve it as a second course.
In fact if your pot is big enough, you should be able to drop in a pound or more of meat, like a piece of flat iron beef or chuck. Country style ribs and sausages are also delicious this way.
Simply wash the meat well in hot water before you add it to the pot and continue cooking.
Remove the meat, keep it warm until ready to serve, then slice, and serve alongside the soup.
Sprinkle with some salt.