Jess Makes: Roast Leg of Lamb with Red Pepper Sabayon

IMG_0822 With Valentine’s day around the corner, I’ve been racking my brain for a special dish to make my man.  I was flipping through my recipes when I came upon this lovely: a classic roasted leg of lamb combined with a savory sabayon.  I’m no cupid, but this sounded like the perfect match to me.  And what guy doesn’t dig some red meat?  As for the Sabayon… this is a rich and flavorful sauce.  Try it on some seared scallops or grilled fish for an alternative to the lamb.  Mmm.

ROAST LEG OF LAMB WITH RED PEPPER SABAYON

adapted from: Williams Sonoma

Prep Time: 20 minutes Cook Time: 70 min minutes Total Time: 90 minutes

Serves: 6

  • 4 tbs minced garlic
  • Salt and pepper, to taste
  • 2 tbs olive oil
  • 1 bone-in leg of lamb, 4-5 lb
  • 1-1/2 lemons sliced

For the Sabayon:

  • 1 roasted red bell pepper (roast at home or buy jarred)
  • 1/4 c dry white wine or vermouth (at room temp)
  • 4 egg yolks (at room temp)
  • 4 tbs unsalted butter (chilled and cut into 8 pieces)
  • Salt and white pepper
  • 2 tsp minced fresh mint
  1. Preheat the oven to 500°F
  2. In a bowl, combine the garlic, 1 tbs salt, 1-1/2 tsp black pepper, and the olive oil and mix well
  3. With a small knife, cut 10 slits, each about 1-1/2 inches deep, into the lamb
  4. Push some of the garlic mixture into the slits and rub the rest over the outside of the lamb
  5. Line a roasting pan with aluminum foil, shiny side down, and arrange the lemon slices on the foil in a single layer
  6. Put the lamb on top and roast for 20 min
  7. Reduce the oven temperature to 300°F and roast until a thermometer inserted into the thickest part of the lamb registers 130°F, 30-40 min longer
  8. Transfer the lamb to a carving board, tent with aluminum foil and let rest for 10-15 min
  9. Cut bell pepper into 1-inch pieces
  10. Transfer to a food processor, add the wine, and puree until smooth
  11. Place the egg yolks in a stainless-steel bowl an whisk in the pepper puree
  12. Set the bowl over (but not touching) barely simmering water in a saucepan
  13. Whisk until the mixture is thickened and boiled in volume and you can begin to see the base of the bowl as you whisk, about 7 min
  14. Whisk in the butter 2 pieces at a time until smooth
  15. Remove from the heat and stir in 1/2 tsp salt and 1/4 tsp white pepper
  16. Fold in the mint
  17. Carve the lamb into thin slices and serve immediately with Sabayon

***I love roasted red peppers and they’re super easy to make.  Place a bell pepper under your broiler, turn occasionally with tongs until the skin blackens on each side (but doesn’t burn the flesh).  Remove from the broiler and place in a bag to cool for about 10 minutes.  Remove from the bag, peel the outer skin and remove the seeds.  If you’re short on time, jarred red bell peppers at the grocery store are a good substitute.

*** ALISHA”S WINE PICKS:Try a nice Cotes-du Rhone blend (Laurent Dublanc, $5.99, Trader Joes) or a tasty Rioja (Marques de Caceres, $10.99, Trader Joes)

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THE "COOL" BABYSITTER / TINKER BELL’S COUSIN WHO CAN ALSO KICK ASS (22-32)- Fun. Quick on her feet. She has a black belt in karate and a high roundhouse that'll knock your socks off. Her smile is infectious - some might say blinding. You can't tell by looking at her, but she loves to cook homemade pizza and has the appetite to match. Prefers small dinner parties to loud bar scenes. A former news reporter, she can't stand people who confuse the spelling of their, there and they're. Competitive board gamer and Scrabble champion. Avid scrapbooker and food blogger.

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