Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas). This Leg of American Lamb Wrapped in Leeks recipe is a creative meal perfect for gatherings.
Prep: 20 mins
Cook: 2 hrs 30 mins
Yields: 8 servings
1 American Lamb leg, bone-in, about 6 to 8 pounds
1/2 cuproasted garlic, chopped
1/2 cupkosher salt
1/2 cupcoarse pepper
1/4 cupfresh chopped oregano
1/4 cupfresh chopped thyme
1 cupolive oil
10 to 15 leeks, tops removed
1 cupred wine
1Using a mortar and pestle, combine the garlic, salt, pepper, oregano, thyme and olive oil into a paste. Rub the whole leg of lamb with the paste.
2Blanch the leeks in boiling water for 2 to 3 minutes. Wrap the leg of lamb in the leek tops, using olive oil to help the leeks adhere to the meat.
3Set the lamb on a baking dish; add red wine. Cook at 250°F until the internal temperature of the meat reaches 135°F to 140°F for medium-rare, approximately 2-1/2 hours.
4Remove from oven; let rest for 10 minutes before carving. The internal temperature will rise another 5 to 10 degrees. Shave the lamb; serve.
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