MINI-CRUSTED ROAST LEG OF LAMB WITH TART PLUM SAUCE
If you like, scatter some parboiled halved small red potatoes in the pan, tossing them with a bit of olive oil and some of the mint-crust mixture. My favorite sauce for roast lamb (as well as for grills) is this tart, lavishly spiced condiment from the Republic of Georgia. Its name, tkemali, comes from the deliciously sour Caucasian plum, which is unavailable in this country. The best substitutes are under-ripe fresh prunes (Italian plums), but you can also use unripe black or red plums. Georgians also improvise with rhubarb or unripe blackberries.
INGREDIENTS:
FOR THE PLUM SAUCE:
3 cups pitted chopped unripe fresh prunes, unripe black or red plums, or sliced rhubarb (about 2 pounds)
1 cup water
1 to 2 teaspoons sugar (optional)
2 large garlic cloves, crushed through a press
1 teaspoon crushed or ground coriander seeds
A large pinch of fenugreek (available at Indian and Middle Eastern groceries)
1 teaspoon dried savory or mint
1/2 teaspoon Aleppo pepper, or 1/4 teaspoon red pepper flakes (use more for spicier sauce)
1/2 cup finely chopped cilantro leaves
1 to 2 tablespoons chopped tarragon leaves, if available
Salt
FOR THE LAMB:
12 garlic cloves, peeled
1/3 cup dried mint, crumbled
1 1/2 tablespoons coarsely ground black pepper
1 tablespoon coarse salt
1/2 cup olive oil, or more as needed
1 shank-end leg of lamb, about 6 pounds
DIRECTIONS:
MAKE THE tart plum sauce:
1. Place the plums and water in a medium non-reactive pan and bring to a boil. Cover and simmer the plums over low heat until soft, 15 to 20 minutes. The plums and their cooking liquid should be very tart; however, if you would like the sauce a little sweeter, add sugar to taste. Cool the plums for 30 minutes.
2. In a blender or a food processor, process the plums with their cooking liquid to a coarse puree. Add the rest of the ingredients and process just to combine. Transfer to a bowl and let stand for at least 2 hours before serving. (The sauce will keep in the refrigerator for several days.)
MAKE THE lamb:
1. Crush 6 garlic cloves through a press. In a small bowl, combine the mint, garlic, pepper, and salt with enough oil to make a medium-coarse paste.
2. Sliver the 6 remaining garlic cloves. With a tip of a small knife, make 1/2-inch-deep slits in the lamb. Insert the garlic slivers into the lamb, coating them first with a little of the mint mixture. Rub the remaining mint paste evenly over the lamb.
3. Preheat the oven to 425°F (220°C).
4. Place the lamb on a rack set over a roasting pan and roast for 25 minutes. Turn the lamb over and continue roasting until the meat thermometer inserted in the fleshiest part registers 130°F (54°C) for medium-rare meat, 30 to 35 minutes longer. Turn the lamb once more during roasting. Remove the lamb to a carving board, cover loosely with foil, and let stand for 10 minutes.
5. Carve the lamb into thin slices and serve with the plum sauce on the side.
Serves 6
by Anya von Bremzen -from "The Greatest Dishes! Around the World in 80 Recipes"
www.leitesculinaria.com
If you like, scatter some parboiled halved small red potatoes in the pan, tossing them with a bit of olive oil and some of the mint-crust mixture. My favorite sauce for roast lamb (as well as for grills) is this tart, lavishly spiced condiment from the Republic of Georgia. Its name, tkemali, comes from the deliciously sour Caucasian plum, which is unavailable in this country. The best substitutes are under-ripe fresh prunes (Italian plums), but you can also use unripe black or red plums. Georgians also improvise with rhubarb or unripe blackberries.
INGREDIENTS:
FOR THE PLUM SAUCE:
3 cups pitted chopped unripe fresh prunes, unripe black or red plums, or sliced rhubarb (about 2 pounds)
1 cup water
1 to 2 teaspoons sugar (optional)
2 large garlic cloves, crushed through a press
1 teaspoon crushed or ground coriander seeds
A large pinch of fenugreek (available at Indian and Middle Eastern groceries)
1 teaspoon dried savory or mint
1/2 teaspoon Aleppo pepper, or 1/4 teaspoon red pepper flakes (use more for spicier sauce)
1/2 cup finely chopped cilantro leaves
1 to 2 tablespoons chopped tarragon leaves, if available
Salt
FOR THE LAMB:
12 garlic cloves, peeled
1/3 cup dried mint, crumbled
1 1/2 tablespoons coarsely ground black pepper
1 tablespoon coarse salt
1/2 cup olive oil, or more as needed
1 shank-end leg of lamb, about 6 pounds
DIRECTIONS:
MAKE THE tart plum sauce:
1. Place the plums and water in a medium non-reactive pan and bring to a boil. Cover and simmer the plums over low heat until soft, 15 to 20 minutes. The plums and their cooking liquid should be very tart; however, if you would like the sauce a little sweeter, add sugar to taste. Cool the plums for 30 minutes.
2. In a blender or a food processor, process the plums with their cooking liquid to a coarse puree. Add the rest of the ingredients and process just to combine. Transfer to a bowl and let stand for at least 2 hours before serving. (The sauce will keep in the refrigerator for several days.)
MAKE THE lamb:
1. Crush 6 garlic cloves through a press. In a small bowl, combine the mint, garlic, pepper, and salt with enough oil to make a medium-coarse paste.
2. Sliver the 6 remaining garlic cloves. With a tip of a small knife, make 1/2-inch-deep slits in the lamb. Insert the garlic slivers into the lamb, coating them first with a little of the mint mixture. Rub the remaining mint paste evenly over the lamb.
3. Preheat the oven to 425°F (220°C).
4. Place the lamb on a rack set over a roasting pan and roast for 25 minutes. Turn the lamb over and continue roasting until the meat thermometer inserted in the fleshiest part registers 130°F (54°C) for medium-rare meat, 30 to 35 minutes longer. Turn the lamb once more during roasting. Remove the lamb to a carving board, cover loosely with foil, and let stand for 10 minutes.
5. Carve the lamb into thin slices and serve with the plum sauce on the side.
Serves 6
by Anya von Bremzen -from "The Greatest Dishes! Around the World in 80 Recipes"
www.leitesculinaria.com