Roast Best End Of Highgrove Lamb And Fava Beans With Mint And Marjoram Recipes

Steps:

• Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
• Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
• Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
• Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

Steps:

• Make the lamb: Preheat oven to 400 degrees.
• In a small bowl, mix together 1/4 cup oil with nutmeg, paprika, and fennel. Rub lamb all over with spice mixture and season with salt and pepper. Heat remaining 1/4 cup oil in a large Dutch oven or roasting pan over high heat. Add lamb and cook, turning on all sides, until seared.
• Remove lamb from pan. Make small incisions in lamb, about 2 inches apart; alternate tucking spring onion slices or garlic cloves and rosemary into incisions. Place remaining spring onion slices or garlic cloves, onions, celery, and carrots in roasting pan and set lamb on vegetables. Add beef stock and thyme to pan and bring to a boil over medium-high heat; cover tightly with parchment paper-lined aluminum foil. Transfer to oven and cook 5 to 10 minutes; reduce heat to 300 degrees. Cook until lamb is tender and pulling away from the bone, 3 1/2 to 4 hours. Remove from oven and let stand in pan for 2 hours.
• Remove lamb from pan and carefully remove bone, leaving as much meat in one piece as possible. Strain cooking liquid and set aside; discard solids.
• Make the salad: Meanwhile, preheat oven to 350 degrees. Place sun-dried tomatoes in a small bowl and add enough water to cover; let stand until rehydrated, about 10 minutes. Drain, finely chop, and set aside.
• Heat canola oil in a medium ovenproof skillet over medium high heat. Add onions and cook until charred. Add honey and cook until onions are caramelized, about 2 minutes. Add vegetable stock and vinegar to deglaze. Transfer to oven and cook until just tender, 10 to 20 minutes. Transfer to a medium bowl.
• Meanwhile, heat olive oil in another medium skillet over medium-high heat. Add shallot and cook, stirring, until soft and translucent. Add fava beans and cook, stirring, until tender, 3 to 4 minutes. Stir in sun-dried tomatoes and remove from heat. Add to bowl with onions; add mint and season with salt and pepper. Serve with lamb and reserved strained cooking liquid.

Steps:

• At least 1 day before serving, make the lamb sauce: Preheat the oven to 400 degrees. Place the lamb trimmings and bones in a large roasting pan and roast, turning twice, until lightly browned, about 40 minutes.
• Meanwhile, heat 2 tablespoons of the olive oil in a large stockpot over medium heat. Add the onion and saute until browned, about 8 minutes. Add the bones, the wine and enough water to cover the bones by 2 inches. Bring to a boil, skim and add the garlic, peppercorns, thyme, rosemary, bay leaf and caraway seeds. Reduce the heat and simmer 4 hours.
• Strain broth and refrigerate overnight. Scrape off and discard the fat. Place the broth in a medium saucepan over medium-high heat and boil until reduced to 1 cup, about 45 minutes. Season with 1/2 teaspoon of salt and pepper. Reheat before serving.
• To make the custard, preheat the oven to 325 degrees. Place the garlic in a small baking dish, drizzle with the olive oil and season with a little salt to taste and pepper. Add the water to the pan, cover tightly with aluminum foil and bake until soft, about 1 hour. When the garlic cloves are cool enough to handle, squeeze them from the skin and place in a food processor with the eggs and the cream. Process until smooth, stopping to scrape the sides of the bowl. Season with the 1 1/4 teaspoons of salt and the pepper.
• Ladle the garlic mixture into 6 6-ounce ramekins and place the ramekins in a roasting pan. Pour in enough hot water to reach halfway up the sides of the ramekins and bake until set, about 50 minutes. Reheat before serving. (Custards can be made a day ahead and refrigerated.)
• To make the lamb, preheat oven to 400 degrees. Use 1 teaspoon of salt and pepper to season both racks. Heat the canola oil in an ovenproof skillet over medium-high heat, place the racks in the skillet fat side down and sear for 6 minutes. Turn the racks over and roast in the oven until medium-rare, about 30 minutes. Meanwhile, toss the fava beans with 1 tablespoon of olive oil and1/2 teaspoon of salt and pepper.
• To serve, cut the racks into double chops and divide among 6 plates. Loosen the custards by running the tip of a small knife around the edge of the ramekins and unmold 1 onto each plate. Scatter the beans around the plates and drizzle some of the sauce over each chop. Serve immediately.

Steps:

• Preheat oven to 325 degrees. In a small skillet, heat 1 cup oil and 1 teaspoon butter over medium-high heat. Add breadcrumbs and cook, stirring, until golden brown, about 7 minutes. Transfer breadcrumbs to a paper-towel-lined plate to cool. Transfer breadcrumbs to a small bowl; stir in 1 teaspoon ginger, juniper berries, and 1/2 teaspoon salt; set aside.
• In a small bowl, mix together mustard and plum wine vinegar; let stand 10 minutes. Add remaining 2 tablespoons ginger and rice vinegar and mix until smooth; set aside.
• Heat 1/4 cup oil and remaining teaspoon butter in a large oven-proof skillet over high heat. Sear the lamb on all sides until it is golden brown, about 4 minutes per side. Remove lamb from the skillet, coat with half of the mustard mixture and breadcrumbs. Return to skillet and transfer to oven and cook for 7 minutes for medium.
• Meanwhile, heat remaining tablespoon oil in a large skillet over medium-high heat. Add bok choy and chile; season with salt. Cook until tender, about 2 minutes. Remove lamb from oven and serve bok choy and remaining mustard.

Steps:

• Combine breadcrumbs, 1 teaspoon mustard, parsley, thyme, rosemary, and 1 tablespoon olive oil in a small bowl. Mix well with a fork; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Preheat oven to 375 degrees. In a large skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Sprinkle lamb with 1 teaspoon salt and 1/2 teaspoon pepper; place in pan, and sear on all sides, 4 to 5 minutes total, reducing heat if oil begins to smoke. Transfer lamb to a small roasting pan, reserving skillet with oil.
• Brush lamb with remaining 2 tablespoons mustard; press breadcrumb mixture on all sides until completely covered. Roast in oven 35 to 40 minutes, or until a meat thermometer inserted into thickest part registers 155 degrees. Remove from oven; let rest 5 minutes before serving.
• While lamb is cooking, heat reserved skillet with oil over medium heat. Add shallots, and saute until they begin to soften, about 30 seconds. Add fava beans, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; cook until beans are tender, about 3 minutes.
• Just before serving, stir in mint, marjoram, and lemon juice. Serve bean mixture as a bed for the lamb on a serving platter.