January Lamb
Total Time: 26 hrs
Preparation Time: 24 hrs
Cook Time: 2 hrs
Ingredients
- Servings: 8
- 4 tablespoons extra virgin olive oil
- 10 juniper berries
- 1 garlic clove
- 1 clove
- 1/8 teaspoon black pepper
- 4 lbs boneless center lamb loin
- 1 bay leaf
- 2/3 cup dry wine
- 1/2 cup poultry or 1/2 cup meat stock
- salt
Recipe
- 1 combine the olive oil, juniper berries, garlic, clove and pepper in a food processor.
- 2 process until finely chopped.
- 3 put the lamb in a dish large enough to hold it and rub the entire surface with the mixture.
- 4 lightly cover and let marinate in the fridge for 18 to 24 hours.
- 5 next day preheat oven to 325°f.
- 6 transfer the lamb and marinade to a shallow roasting pan.
- 7 sprinkle the meat lightly with salt and set the bay leaf on top of the roast.
- 8 roast for 1 hour and 50 minutes or until internal temperature of 155°f.
- 9 baste the meat with the pan juices and the wine adding the wine in thirds: the first third goes over the lamb after the first 30 minutes of cooking.
- 10 add another third after 20 minutes and another third is poured over the meat after 10 minutes.
- 11 add a little water if the pan juices threaten to burn.
- 12 once the meat is done cooking remove it and place on a platter and keep warm.
- 13 degrease the pan juices and keep them hot as well.
- 14 if the pan juices are skimpy,set the pan over high heat and stir in the broth.
- 15 simmer the juices as you scrape up the brown bits.
- 16 taste for seasoning and keep warm.
- 17 thinly slice the lamb and arrange it on a warm platter.
- 18 moisten with pan juices and serve hot.
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