Friday, January 9, 2015
When someone asks about a wine pairing for roast lamb, I generally come down to two choices, older Bordeaux or Syrah. When I was asked to come up with a recipe choice for Syrah, this is what I chose.
- Tablespoons Olive Oil
- Medium Cloves Garlic , Peeled
- Tablespoons Fresh Rosemary (or 2 Tablespoons Dried)
- Tablespoons Fresh Thyme (or 1 Tablespoon Dried)
- 1/4 Cup Fresh Parsley Leaves (If you don’t have fresh, omit. Don’t bother with dried.)
- 1/3 Cup Grated Parmesan Cheese (About 1 Ounce)
- Cup Bread Crumbs (Fresh), Coarse
- Boneless Half Leg Of Lamb (3 1/2 To 4 Pounds), Untied, Trimmed Of Surface Fat, And Pounded To Even 3/4-Inch Thickness (See Illustration 1), At Room Temperature
- Tablespoon Dijon Mustard
- 1 Teaspoon Unflavored Gelatin (dissolved in ¼ cup of water)
- With oven rack in the lower-middle position, pre-heat oven to 375 degrees.
- In a food processor, using the steel blade, blend 1 teaspoon of olive oil with garlic, rosemary, thyme, and parsley until minced, scraping the bowl down with a rubber spatula often. It should take about 1 minute.
- Remove half of the herb mixture and set aside.
- In a medium bowl, stir together cheese, mustard, bread crumbs, half the herb mixture, and 1 tablespoon olive oil.
- Lay lamb bone side up a surface covered with wax paper. Rub with two teaspoons olive oil.
- Sprinkle well with salt and pepper.
- Rub the half of the herb mixture without cheese and crumbs onto the bone side of the meat, staying an inch away from the edges.
- Roll and tie the roast.
- Sprinkle the outside of the roast with salt and pepper.
- Heat a heavy 12-inch skillet, prefereably cast iron over medium heat until very hot, about 10 minutes.
- Sear lamb until well browned on all sides including the ends.
- Place roast on a rack in a roasting pan.
- Roast in a 350 degree oven until an instant-read thermometer reads 120 degrees, 30 to 35 minutes.
- Transfer lamb to cutting board and remove string.
- Brush lamb exterior with gelatin, to use like glue. Then press a thin coating of the herb, mustard and bread crumb mixture onto top and sides of roast with hands, pressing firmly to form a solid, even coating that adheres to the meat.
- Return coated roast to rack; roast until instant-read thermometer inserted into thickest part of roast registers 130 to 135 degrees (medium-rare), 15 to 25 minutes longer.
- Transfer meat to cutting board, tent with foil, and let rest 10 to 15 minutes. Cut into 1/2-inch slices and serve.