Rosemary and Garlic Roast Leg of Lamb by Emeril

5 STARS

Total Time:
2 hr 5 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 30 minYield:
6 to 8 servings

Level:
Easy

Ingredients

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

Directions

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to de-glaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

Roasted Beet and Kale Salad with Chevre

Original recipe makes 6 servings Change Servings

3 large beets
1 tablespoon olive oil
salt and ground black pepper to taste
1 bunch fresh kale, cut into bite-size pieces
1/2 cup chopped cashews
1/4 cup dried cherries
2 tablespoons golden raisins

1/2 cup apple cider
1/2 lemon, juiced
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 teaspoons apple cider vinegar
2 tablespoons olive oil, or more to taste

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet.
Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.
Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving.

PREP 20 mins
COOK 1 hr
READY IN 2 hrs 20 mins

Footnotes

Cook’s Note:
You can add chevre (goat) cheese right before serving if you would like to add a creamy texture. This salad is even great the next day as kale holds its firmness quite well!

WINE PAIRING

2010 Lone Madrone Points West Red Blend

This wine was produced from grapes growing on the steep limestone hills of West Paso Robles. A blend of Mourvedre, Counoise, Grenache and Syrah. A great red blend that matches well with the rich lamb dish and the savory beet salad. Your family and friends will love it!

[youtube]http://www.youtube.com/watch?v=v5Ach_P4qCI&feature=share&list=UUKCGm3PEegqDrtKPAeLGZUA&index=1[/youtube]