Spring Lamb With Minted Gravy Recipes

Steps:

• Starting 2-3 days BEFORE cooking, purchase spring lamb.
• At Easter time, it's a good idea to order it from a butcher in advance.
• Have the butcher take the bone out AND remove the gland, but tell him NOT to tie it.
• Ask for the string so you can tie it at home after marinating.
• At home, rub the lamb well, inside and out with the combined marinating ingredients.
• Roll up lengthwise and use the butcher's string to tie it up by tying lengths of string every 2-3 inches.
• Marinate the lamb for two days before cooking.
• On the day of cooking, plan on 2 hours of roasting time.
• Preheat oven to 400°F.
• Place lamb in roasting pan and roast (uncovered) for 20 minutes and then reduce heat to 250°F and continue baking for about 1 1/2 hours.
• Meat thermometer should reach 140°F.
• Remove lamb from oven and let rest, covered in foil, while making gravy.
• Make one quart of brown gravy using a good quality beef base and diluting it with 3 1/2 cups hot water.
• Bring to a boil, reduce to simmer and thicken with roux.
• Add the sherry and butter, whisking to blend well.
• Season with salt and pepper and stir in the mint jelly, stirring until melted.
• Serve with lamb.
• For roux: Melt 4 tbsp butter in saucepan over medium heat, and add 4 tbsp flour.
• Stir constantly with wooden spoon about 1 minute.
• Remove from heat.
• (See "roux" search if you need further details).

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large saute pan over high heat.
• Coat lamb leg with paprika, fennel seed, salt, and pepper. Swirl 2 tablespoons olive oil into the hot pot. Brown the lamb on all sides to lock in juices and toast the spices coating the outside. Transfer the lamb to the roasting pan with wire rack and roast in the oven until the internal temperature reaches 145 degrees F for medium-rare, about 45 minutes to 1 hour. Remove and let rest at least 10 minutes before slicing.
• While the lamb is roasting, slice the fingerlings in half lengthwise and place in a large saucepan with the shallots, garlic, olive oil, and water. Bring to a simmer over low heat and cook until the potatoes are tender.
• Remove from heat, drain liquid and lightly smash mixture with a fork. Stir in the thyme, Pecorino cheese, salt, and pepper. Cover the potatoes and keep warm.
• In a saucepan, over medium heat, melt the butter and whisk in the mustard. Add the shallot and cook until the shallot is browned and caramelized, about 5 to 7 minutes Deglaze the pan with wine and simmer to reduce by half. Add the veal stock and pepper and reduce by half again. Strain the sauce through a fine sieve.
• To serve, slice the lamb, top with some of the sauce, and serve alongside the potatoes. Serve the remaining sauce on the side.

Steps:

• Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
• Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Steps:

• Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
• Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
• Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

Steps:

• Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
• Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
• Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
• To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

Steps:

• Preheat oven to 325°F. Toast coriander and fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until very fragrant, about 2 minutes. Let cool.
• Coarsely chop cilantro leaves and tender stems (you'll get about 2 cups) and transfer to a large bowl. Coarsely chop dill leaves and tender stems (you'll get about 2 cups) and add to bowl with cilantro. Pick leaves from tarragon bunches (do not chop; you'll get about 1 cup) and add to bowl; discard stems. Add scallions and toss to combine. Transfer 2 cups herb mixture to a small bowl, cover with a damp kitchen towel, and chill until ready to use. Transfer remaining herb mixture to a food processor. Add coriander and fennel seeds, preserved lemons, garlic, 1/4 cup oil, and 2 tsp. kosher salt. Purée until a paste forms.
• Roll out a piece of foil that's more than double the length of a rimmed baking sheet. Center foil on baking sheet, then place lamb on foil. Rub lamb all over with herb paste. Bring up foil around lamb and wrap tightly to seal. Roast until lamb is super tender and is falling off the bone, 4-4 1/2 hours. (It's important that you don't open the foil packet once sealed. To check the meat, slide a skewer or small knife through the top of the foil; the meat should yield and shred easily.)
• Meanwhile, place potatoes in a large pot. Pour in water to cover; season with salt. Cover pot and bring water to a boil. Cook until potatoes are tender, about 30 minutes. Drain, then transfer to a medium bowl.
• Unwrap lamb (juices will run everywhere, so be careful to make sure they stay on the baking sheet) and let cool 20 minutes. Transfer lamb to a cutting board. Pull meat off bone and shred into pieces. Return meat to baking sheet and toss in herby juices.
• Transfer lamb to a platter. Pour juices over lamb and potatoes. Top lamb with reserved herb mixture. Drizzle lamb and potatoes with oil and lemon juice, then sprinkle with sea salt.