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GARLIC
ROASTED LEG OF LAMB
THE ROYAL CARIBBEAN INTERNATIONAL COOKBOOK
Chef Rudi Sodamin has published his favorite recipes
adapted for the home kitchen. The book includes recipes
from the Caribbean and Mediterranean and has lots of
helpful tips along with excellent photographs.
Their recipe:
1 5-6lb leg of lamb, trimmed of fat
12 small cloves of garlic
3 tablespoons extra-virgin olive oil
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
Salt and freshly ground black pepper to taste
3/4 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped carrot
1 quart dark chicken stock
Preheat the oven to 350 degrees F. Cut 12 slits into
the lamb, about 1/2 inch in length; push the garlic
cloves into the slits. In a small bowl combine the oil
and herbs and rub the mixture all over the lamb. Season
with salt and pepper. Roast the lamb in a large flameproof
roasting pan for 1hour and 45 minutes or until medium-rare,
basting occasionally with the pan juices. Transfer to
a warm serving platter and tent with aluminum foil to
keep warm.
Spoon off the fat from the roasting pan and leave the
natural juices behind. Place the pan over medium heat;
add the onion, celery, and carrot; cook, stirring, until
browned. The meat juices should caramelize on the bottom
of the pan and separate from the fat. Spoon off the
fat. Add the chicken stock and any juices from under
the lamb. Scrape up any browned bits from the bottom
of the pan and stir to dissolve them. Bring to a simmer
and cook, stirring, until the liquid is reduced by one
third. Adjust the seasonings. To serve, strain the juices
through a fine sieve lined with cheesecloth into a warmed
sauceboat. Serve alongside the lamb.
Yield: 4 servings
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