Roasted Lamb Leg studded with Garlic-Cừu Nướng Tỏi

Vietnamese food

 It takes me a while to acquire and enjoy lamb since the first bite  on The Chefs’ Night Out 2003 in Eugene, Oregon.  All including America Test Kitchen advise “Do not salt the meat overnight”.  I marinated with salt and sugar overnight but the meat stays moist and tender after resting.  A red wine with rosemary sauce was made to serve but I think we do not really need it.  A small portion of lamb’s leg at Fred Meyer which is from Australia came out of the oven incredibly not much gamy taste at all.  My boyfriend, Ricky, warned me that it is overcooked easy and not good at all.  It is not a problem, stick a thermometer in the roll, set the alarm.  Done, no more guess work.  I cut off the net surrounding because of my habit- washing and checking meat inside out before cooking and tie it back in log-roll shape with kitchen cotton thread after marinating.

Make 4 servings:
2¼ lb boneless lamb leg, washed and blotted dry.
1/2 head of garlic, peeled
1 Tbs sugar
1 tsp salt
1/2 tsp ground black pepper
1 Tbs vegetable oil

  1. Thinly slice 4 garlic clove.  Use a sharp pointed knife, make 15-16 incisions all over the meat. stud each into one incision.  Mash  the remain garlic clove with sugar, salt and pepper. Rub all over the meat.  Tie in log-roll shape with kitchen cotton thread.  Cover and store it at least 2 hours in refrigerator or overnight.
  2. Remove from the fridge 1 hour before roasting.  Preheat oven to 375 oF.
  3. Heat vegetable oil in a large oven safe skillet. Brown lamb all over on medium high heat. Place the skillet in oven and roast with fat-side up until meat registers 120-125 oF (medium rare)130-135 oF (medium).  It does not take long to reach to desire temperature specially with convection oven -less than 30 minutes in mine.  I did not baste it.
  4. Cover lamb loosely with foil and let it rest about 15 minutes.  Make pan sauce if wanted.  The temperature will increase while resting.  Snip off threads.  Slice lamb into 1/4-inch thick slices. Serve with salt, pepper to taste or pan sauce or gravy and other side dish.  Seeing here are Asparagus Mimosa and crispy roast sweet potato/jam
Red wine pan sauce with Rosemary, adapted from Cook’s illustrated: make 1/4 cup (2 Tbs for a serving)
1 large shallot, finely minced
1/2 cup dry red wine
1/2 cup chicken broth
1 tsp fresh rosemary, finely minced
1/2 tsp sugar (optional)
1 Tbs butter, softened
Salt and pepper
Pour off all but 2 tsp of fat from the roasting skillet.  Add shallot, stir over medium high heat, cook until light brown and fragrant.  Add wine, rosemary, scrapping up any brown bits from the bottom of the pan, cook until syrupy. Add chicken broth, sugar, simmer until reduced in half.  Remove from heat, stir in butter, collected meat juice and season with salt and pepper.

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