Roast Leg of Lamb Recipe with Yukon Potato Soufflé and Onion Gravy
January 20, 2016
Recipe from Culinary Director, Barcelona Wine Bar Restaurant Group (Washington, D.C.)
- Prep: 15 mins
- Cook: 2 hrs 45 mins
- Yields: 10 to 12 Servings
1 Boneless leg of American Lamb (5 to 6 pounds)
3 tbsp coarsely chopped fresh oregano
1 tbsp ground Pasilla chile, or other medium-hot chile such as ancho or mulato
1 tbsp coarsely chopped fresh rosemary
1 cup drippings from roasting pan
3 lbs medium Yukon gold potatoes, washed, peeled, quartered
4 oz. (1 stick) unsalted butter, room temperature, cut in 8 to 10 pieces
1Pat the lamb leg dry with paper towels; set aside.
2In a small bowl, combine salt, oregano, sumac, fennel, chile, pepper, rosemary, cinnamon and cloves; stir to combine. Add oil; stir to make a thick paste. Rub the paste over the entire lamb leg, making certain to coat all surfaces.
3Place the rub-coated lamb on a the rack of a roasting pan lined with foil. Refrigerate for 2 to 3 hours, or allow to sit at least 30 minutes at room temperature. Roast on the middle rack of oven at 450°F for 15 minutes. Reduce temperature to 325F; continue to roast until a meat thermometer inserted in the center of the roast registers 140°F for medium-rare. (Plan on 25 to 30 minutes per pound, or a total of approximately 2-1/2 hours for a 5 to 6 pound leg. Begin checking the temperature after 1-1/2 hours, to get a sense of how quickly the meat is cooking.)
4When it reaches 140°F, remove lamb from oven and pour 1/2 cup water in the bottom of the pan. Cover the lamb leg loosely with foil; let stand 15 to 20 minutes before slicing.
1In a medium-sized saucepan over medium-high heat, add pan drippings. When drippings and fat are hot, add onions; sauté onions until soft and caramelized, about 10 minutes. Add butter and flour; reduce heat to medium and cook stirring constantly for 3 minutes. Add wine; bring the mixture to a simmer. Reduce total volume of liquid by half; add chicken stock. Bring the mixture to a gentle simmer; cook until it has reduced slightly and thickened to the consistency of gravy.
1Generously butter a round soufflé dish or casserole that is approximately 4 inches deep and 10 inches in diameter; set aside.
2In a large pot filled with cold water, add potatoes; season generously with salt. Bring water to a boil; reduce to a simmer and cook until potatoes are fork tender, about 15 minutes depending on size.
3Pour potatoes into a colander; shake to remove as much moisture as possible. Place potatoes in a food mill or potato ricer; add potatoes back to the pot with the butter, flour and nutmeg. Cook over low heat, stirring constantly with a wooden spoon. The mixture should come together into a single, cohesive mass.
4Transfer the potato mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 30 seconds while the eggs are cracked into a liquid measure. Lightly whisk the eggs; slowly add to the potatoes with mixer running. Increase speed to medium when all eggs are added. Mix 1 minute or until the eggs are fully incorporated and the mixture is smooth.
5Scrape contents of the mixer bowl into the prepared baking dish; place on middle rack of oven. Bake until soufflé has nearly doubled in size and is golden brown, approximately 30 to 40 minutes. Serve immediately.
Recipe and image provided by the American Lamb Board